Crispy Tex-Mex Quinoa
My family is seriously obsessed with zesty Mexican food and Tex-Mex flavors—we can’t get enough. So I figured, why not take our love for that delish spice profile and combine it with one of my favorite superfoods: quinoa. That’s how this crispy quinoa topper was born and it’s fantastic on salads, sprinkled on stir-fries, or enjoyed by the spoonful as a unique side dish. It’s one crunchy keeper!
Quinoa is a true nutritional powerhouse. It’s filled with plant-based protein, fiber, and essential minerals like magnesium, iron, and zinc. Plus, it’s naturally gluten-free and cooks up beautifully. But here’s the twist: for this method instead of serving it the usual way, I mix my cooked quinoa with spices, lay it out on a baking sheet, and then roast it in the oven it until it’s crunchy and golden—giving it irresistible texture. It’s a fun way to enjoy leftover quinoa in the fridge!
Why you’ll love this recipe:
- It’s a versatile topping: It goes well with a variety of dishes; you can sprinkle it on top of eggs at breakfast, or enjoy it on tacos or salads.
- It brings surprising texture and flavor: Quinoa is normally boiled and tender, but this version brings a wonderful crispy texture. And this simple spice blend delivers subtle Tex-Mex flare.
- Quinoa is a superfood: Quinoa is a plant-based “complete” protein, because it contains all nine essential amino acids. It’s also rich in fiber, magnesium and zinc.
In my house, we love to sprinkle it over grain bowls, avocado toast, tacos, out-of-the-oven nachos, and salads—it’s a terrific addition to my Mason Jar Taco Salad—just be sure to sprinkle it on right before you’re ready to dig in so the quinoa stays crunchy. You can also add some as an outer layer of sass to this Mexican-Style Corn on the Cob or sprinkle it on top of my Mexican Street Corn Salad. My son, Cole likes grabbing spoonfuls straight from the bowl!
Give it a try—I think you’ll love the southwestern flavor and satisfying crunch. Just be warned: it doesn’t make a large amount and it disappears fast!
Definitely give my Cheddar Cheese Crisps!
Crispy Tex-Mex Quinoa
Ingredients
- 2 cups cooked quinoa, rinsed and cooled
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon paprika, sweet or smoky
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Pinch cayenne pepper, optional, for a kick
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the cooked quinoa, oil, and all the seasonings. Toss well to evenly coat the quinoa.
- Spread the quinoa out evenly on the prepared baking sheet in a single layer. Bake for 20 to 25 minutes, stirring halfway through, until the quinoa is deeply golden and crispy throughout. Start checking at 15 minutes—some ovens run hot, and you want that perfect golden crunch without going too far.
- Let cool on the baking sheet for at least 15 minutes. The quinoa will crisp up even more as it cools.
How long does the crispy quinoa last? Do you store it in the fridge?
Great question, Beth! Let it cool completely, then store the crispy quinoa in an airtight container at room temp (the fridge adds moisture and softens the crunch). It should stay crispy on the counter for about 2–3 days (don’t keep it longer than that). If it loses crunch, just re-crisp on a baking sheet in a 350°F oven for 5–8 minutes. Hope that helps!
Thank you