Smoky Quinoa Crumbs - quinoa

Method

• 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.
• 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.
• 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.