Quinoa Crumb Topping

By mariannefeldman

http://www.nytimes.com/recipes/1015998/smoky-quinoa-crumbs.html
New York Times
Dining & Wine: Recipes
Smoky Quinoa Crumbs
By MARK BITTMAN

TOTAL TIMEAbout 1 hour

Ingredients

• INGREDIENTS
• 1 cup quinoa
• Salt
• 1 tablespoon smoked paprika

Preparation

Step 1

1.
Heat the oven to 375. Put the quinoa and a large pinch of salt in a medium saucepan. Add water, and cover the quinoa by about 1 inch. Bring to a boil, and then adjust the heat so that the mixture bubbles gently. Cover, and cook, stirring occasionally, until the quinoa is tender and the water is absorbed, 15 to 20 minutes. If any water remains in the pot, strain it off.
2.
Spread the quinoa on a large rimmed baking sheet, using your hands to break up any clumps. Sprinkle with salt and the smoked paprika. Toss to combine, and spread the quinoa into as even a layer as possible.
3.
Bake, tossing once or twice with a spatula, until the grains dry out and become crisp, 15 to 25 minutes, depending on how crunchy you want them. Use immediately, or cool completely and store in an airtight container in the fridge for up to a week.
YIELD About 2 1/4 cups
NOTEPumpkin Seed Spice: 3 tablespoons chopped pepitas and 1/2 teaspoon each of cinnamon, nutmeg and allspice
VARIATIONS 5 More Ways to Season Quinoa Crumbs (Use instead of the smoked paprika)
Sesame Nori: 3 tablespoons sesame seeds, 3 tablespoons finely snipped nori and 1/2 teaspoon Chinese five spice.

Pumpkin Seed Spice: 3 tablespoons chopped pepitas and 1/2 teaspoon each of cinnamon, nutmeg and allspice

Smoky and Spicy: 1 teaspoon cumin, 1 teaspoon chile powder and a pinch of cayenne.

Garlic: 1 tablespoon finely minced garlic.

Lemon and Herb: The zest of a lemon and 1 tablespoon finely minced rosemary, thyme, sage or oregano.

Originally published with Just When You Thought Quinoa Couldn’t Be Crunchier