Tonight I had guests over and put this bowl of deliciousness on the table and every one was in awe! It’s such a different take on regular quinoa. The crispiness adds a fun twist to this dish, making it perfect to serve at a dinner party or for your family on a weeknight. I absolutely love this recipe for it’s health benefits, nutty taste and crunchy texture. When I make my Vegan Crispy Quinoa, it cooks itself while I am making the rest of dinner. It’s super easy.
A friend introduced me to this Persian rice cooker a while ago and I went out and bought one immediately. I am OBSESSED. I use the Pars rice cooker a few times a week. Instead of using quinoa, I sometimes mix it up and make Crispy Persian Rice, which is essentially the same recipe only using basmati rice instead. You can also add saffron for yummy extra flavor. This dish pairs well with just about any meal. It’s even good for breakfast instead of oats…just add lots of berries! Yum Yum Yum!
VEGAN CRISPY QUINOA OR RICE
Prep and Cooking Time: 1 hour, 15 mins
3 cups quinoa (rinsed very well)
4 cups water
2 t sea salt
1/2 cup olive oil
Rinse the quinoa well using a mesh strainer and add to rice cooker.
Add water, sea salt and olive oil to the cooker and gently stir.
Cook covered for 1 hour.
Cool for 10 minutes without removing the lid.
Place serving bowl over the rice cooker and hold together while turning over to flip the quinoa, crispy side up.
Cut the mound into wedges and serve warm.
I love to pair this with my Vegan Tofu Meatless Balls and Marinara Sauce.
Mama on the Glow