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If you have leftover quinoa, this is simple way to change its flavor and texture. You’ll learn how to make crispy quinoa without any oil and a tip to ensure your quinoa gets extra crispy.
It’s best to use previously refrigerated, cooked quinoa. In the refrigerator, the quinoa will have a chance to dry out a bit. If you use freshly cooked, hot quinoa, and try to roast it, the quinoa will continue to “steam” and become soggy and mushy.
However, if you are making a fresh batch of quinoa, here’s the best method:
Rinse and drain quinoa if buying from bulk bin. Quinoa has a natural coating called saponin that will taste soapy and astringent. Many packaged quinoa may have been “pre-rinsed”, which will save you an extra step.
In a small pot, add 1 cup quinoa + 1.75 cups water. The normal ratio for quinoa is 1 part quinoa: 2 parts water, but we’re looking for a slightly drier texture. This will make it easier for the quinoa to dry out while roasting to produce a crispy texture.
Bring to boil. Cover with lid, lower heat to lowest setting, cook 15 minutes.
Immediately uncover pot and spread out the quinoa on a baking sheet to let cool, and to let all the steam escape. Proceed below.
Make crispy quinoa without oil
Preheat broiler and set rack to upper 1/3 position. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
The quinoa can burn! Keep a watch on it. My burnt quinoa (still tasty, though)
My favorite brand of quinoa
Chosen Foods White Quinoa – 100% USDA Organic, certified Kosher. pre-washed and comes in a resealable bag. “Chosen Foods quinoa is sourced from the indigenous Aymara people of Bolivia. They are farmers of a unique variety of Quinoa called “quinoa royal” or “royal Quinoa”.
Rinse, drain quinoa (if buying from bulk bin). Add quinoa and water to small pot. Bring to boil, cover with lid. Cook for 15 minutes. Immediately uncover and spread out on baking sheet. Let cool completely.
To roast, adjust rack to upper 1/3 (but not any higher) and preheat broiler. Roast quinoa for 5 minutes, stir and rotate pan. Roast additional 3 minutes, but check frequently. If you have a super powered broiler, you might want to lower rack or turn broiler to low.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
If you have leftover quinoa, this is simple way to change its flavor and texture. You’ll learn how to make crispy quinoa without any oil and a tip to ensure your quinoa gets extra crispy.
It’s best to use previously refrigerated, cooked quinoa. In the refrigerator, the quinoa will have a chance to dry out a bit. If you use freshly cooked, hot quinoa, and try to roast it, the quinoa will continue to “steam” and become soggy and mushy.
However, if you are making a fresh batch of quinoa, here’s the best method:
Rinse and drain quinoa if buying from bulk bin. Quinoa has a natural coating called saponin that will taste soapy and astringent. Many packaged quinoa may have been “pre-rinsed”, which will save you an extra step.
In a small pot, add 1 cup quinoa + 1.75 cups water. The normal ratio for quinoa is 1 part quinoa: 2 parts water, but we’re looking for a slightly drier texture. This will make it easier for the quinoa to dry out while roasting to produce a crispy texture.
Bring to boil. Cover with lid, lower heat to lowest setting, cook 15 minutes.
Immediately uncover pot and spread out the quinoa on a baking sheet to let cool, and to let all the steam escape. Proceed below.
Make crispy quinoa without oil
Preheat broiler and set rack to upper 1/3 position. Roast the quinoa for 5 minutes, stir quinoa and rotate baking sheet. Roast another 3 minutes, but check occasionally. The quinoa should be darkened, crispy but not burnt. Let cool a bit before tossing in the salad.
The quinoa can burn! Keep a watch on it. My burnt quinoa (still tasty, though)
My favorite brand of quinoa
Chosen Foods White Quinoa – 100% USDA Organic, certified Kosher. pre-washed and comes in a resealable bag. “Chosen Foods quinoa is sourced from the indigenous Aymara people of Bolivia. They are farmers of a unique variety of Quinoa called “quinoa royal” or “royal Quinoa”.
Rinse, drain quinoa (if buying from bulk bin). Add quinoa and water to small pot. Bring to boil, cover with lid. Cook for 15 minutes. Immediately uncover and spread out on baking sheet. Let cool completely.
To roast, adjust rack to upper 1/3 (but not any higher) and preheat broiler. Roast quinoa for 5 minutes, stir and rotate pan. Roast additional 3 minutes, but check frequently. If you have a super powered broiler, you might want to lower rack or turn broiler to low.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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12 Comments
Ann
on 9/22/25 at 9:37 am
Thank you for the good instructions. I was successful.
hey….i have been cooking 60 years. i started experimenting with ancient grains maybe 15 years ago. but havent gone too far with it. This article is very informative, I really appreciate it.
Can it be flavored at all before drying. I’m thinking of eating it instead of chips or trying to make crispy cheese crackers with it. I’m on a chicken, turkey fish, Collars, veg and fruit diet, no pasta, bread potatoes or rice, except wild and quinoa. I’m missing crunch. Also what does toasting do to the food value. Any ideas?
Does it need to be used immediately? This seems like a great thing to do ahead on a food prep day. What do you recommend for storing (how to store and length of time)?
You can keep it on counter for several days, as long as it’s very dry, crispy (no moisture) like breadcrumbs. If there’s still a bit of moisture in the quinoa, dry it for a little longer (maybe move it to bottom rack so it doesn’t burn).
I’m Jaden Rae, former TV chef, three-time bestselling author, and creator of Steamy Test Kitchen, a 20+ year-old digital space where food, wellness, and personal evolution intersect. What began as a recipe site has grown into a space for storytelling, plant-based healing, and breaking the rules of modern online life. My work has been featured on the Today Show, Oprah, Martha Stewart, ABC’s Recipe Rehab, Tim Ferriss’ book, and more.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Thank you for the good instructions. I was successful.
hey….i have been cooking 60 years. i started experimenting with ancient grains maybe 15 years ago. but havent gone too far with it. This article is very informative, I really appreciate it.
good work
nice work.
Quinoa caught fire after the first 4 minutes. It was kind of hilarious once the panic subsided. Pay attention!
Can it be flavored at all before drying. I’m thinking of eating it instead of chips or trying to make crispy cheese crackers with it. I’m on a chicken, turkey fish, Collars, veg and fruit diet, no pasta, bread potatoes or rice, except wild and quinoa. I’m missing crunch. Also what does toasting do to the food value. Any ideas?
And of course, I meant no junk or snacks at all except almonds and cashews.
Hi Aidan – Flavor the quinoa with flavored salt (like Truffle salt!) after cooking. Not sure about food value.
Do you mean after boiling on the stove or after roasting?
after roasting.
Does it need to be used immediately? This seems like a great thing to do ahead on a food prep day. What do you recommend for storing (how to store and length of time)?
You can keep it on counter for several days, as long as it’s very dry, crispy (no moisture) like breadcrumbs. If there’s still a bit of moisture in the quinoa, dry it for a little longer (maybe move it to bottom rack so it doesn’t burn).