Quinoa Crumbs

Super easy and fast – these quinoa crumbs can replace regular store bought bread crumbs in almost any recipe. They tend to absorb the flavor of the food you are adding them to just like regular breadcrumbs.

Quinoa has a lower glycemic index then bread, meaning it doesn’t raise your blood sugar as much. When cooking, the Germ stays in tact. The Germ is the nutrient-rich middle layer. As the quinoa cooks, the germ separates and appears as little white rings.

Quinoa is gluten free, and has way more protein then bread. It stores well too, I store it in a regular mason jar after it is dried and it last months in the cupboard.

Ingredients

• 1 cup Quinoa
• 2 cups water
• 1 Tablespoon Olive oil
• salt and pepper

Directions

1. Prepare your Quinoa as usual. In a medium pot, bring your water to a boil and then add the quinoa.  Cover the pan and lower the heat until all the water is absorbed, about 20 minutes.

2. Spread the cooked quinoa on a baking sheet, drizzle with oil, sprinkle a little salt and pepper, gently mix, spread in a thin layer and bake on low heat (about 200) until it becomes crispy, about 20 minutes.

3. Break up the cooked crispy layer into thick crumbs that resemble cracker crumbs or cornmeal.

4. Store is glass jar & use as needed.

I love to use it in my Swedish Meatball recipe.

Pro Tip:

You can also use as a breading. Just coat your chicken with egg and dredge it in the crisp crumbled quinoa before baking or frying.