Quinoa has a reputation as every yoga instructor's favorite superfood, but chefs love it for another reason: It crisps up quickly in a pan and is a fun new way to add crunch to everything from roasted vegetable salads to deviled eggs.
Slideshow:More Quinoa Recipes
1/4 cup white or red quinoa
Vegetable oil, for frying
How to Make It
In a medium saucepan of salted boiling water, cook the quinoa until just tender, about 12 minutes. Drain well in a fine sieve and spread on a rimmed baking sheet. Let stand, tossing occasionally, until cooled and dry, about 30 minutes.
Set a fine sieve over a heatproof bowl. In a medium skillet, heat 1/4 inch of oil until shimmering. Add the quinoa and fry over moderate heat, stirring, until the sizzling subsides and the quinoa is crisp, about 2 minutes. Drain the quinoa in the sieve and transfer to paper towels. Season with salt.
The crispy fried quinoa can be stored in an airtight container for up to 3 days.
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