Sweet & Savory Roasted Quinoa Crumble

As I reached for my fourth spoonful, I realized. This quinoa never stood a chance of making it to tomorrow’s salad.

Sadly, it was too delicious for its own good.

It did, however, make a nice, quick addition to the strawberries which were dangerously close by. Bananas would work too.

This makes a wonderful fruit crisp.

I’ve got no idea how quinoa does it but this crumble’s got the most unique texture … Slick(ish), mois(tish), ever so slightly chewy, yet with a decidedly crispy crunch.

I’d eat it on its own but some people (I’m lookin’ at you, Momma!) insist on having it *with* something. Honestly it’s gonna be great no matter what you do with it.

Have fun exploring!

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Sweet & Savory Roasted Quinoa Crumble Recipe

• 1 cup quinoa pre-washed & well drained
• 1 tbsp coconut oil (melt if not already liquid)
• 1 tbsp +1 tsp birch xylitol
• 1/2 tsp  kosher salt
• (Optional) Fresh strawberries, bananas, oatmeal, coconut yogurt, or … get creative!

Preheat oven to 375. In medium bowl, mix all ingredients til well combined. Spread evenly onto parchment lined cookie sheet.* Bake 15 to 30 min, stopping to check and stir every 5 min. Remove when they become less wet and are just beginning to lightly brown. Be mindful cuz they can over-brown quickly towards the end!

Enjoy on their own, on a salad or spooned over fresh strawberries or bananas.

*Tip: Somewhere along the edge of your evened out pile, leave a few stray quinoa seeds. These are your canaries in the coal mine and will brown ahead of the ones in the flattened pile. When these turn brown, stop baking immediamente. Voila! Perfectly toasted quinoa! You’re welcome. 😉