Quinoa Parmesan Crisps

4.41 from 20 votes

Total Time: 35 mins

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Quinoa Parmesan Crisps are an easy, tasty, protein-rich snack your whole family will love! They’re also perfect with a crisp glass of wine at your next get-together, whether a casual night in or a lively gathering with friends. Light, crispy, and flavorful, they’re sure to impress! Great with soup like my Potato Cheese Soup or Chicken and Orzo Soup!

Photo of a stack of Quinoa Parmesan Crisps on brown craft paper.

Here’s a tasty snack or appetizer that’s super easy and so tasty!  They’re the perfect way to use leftover quinoa or the perfect reason to cook more quinoa than you need.

Need to get some quinoa cooked?  Here are some tips:

How to cook quinoa:

  • To get 2 cups of cooked quinoa for this recipe, start with 2/3 cup uncooked quinoa.
  • Although I often cook quinoa for clients, I’ve found it challenging to cook it right by following the instructions on most brands of quinoa.  Typically, the instructions say to rinse to remove the bitter coating known as saponin, add it to boiling water in a 2:1 ratio, reduce the heat, cover and simmer for 15 minutes.  The result I got was usually undercooked quinoa with water remaining in the pot.
  • The method I’ve found that works best is:
    • Leave the cover off while it’s simmering so I can watch it.
    • After about 12 to 13 minutes when much of the water has been absorbed or cooked out and the “germ” begins to appear, I take it off the heat, cover it and let it stand for 10 to 15 minutes.
    • Quinoa is cooked when the germ has been fully released and it’s fluffy and tender.
  • When I cook quinoa, I like to make a big batch and then freeze it in small bags so I always have it ready to go for recipes like this.
Photo of cooked quinoa in glass mixing bowl.

How to make Quinoa Parmesan Crisps:

  • Start with two cups of cooked quinoa.
  • Add two cups of grated Parmesan cheese and black pepper for a little kick!
  • Drop the quinoa and parmesan combination by heaping tablespoons onto a silicone baking sheet liner such as a Silpat (or parchment paper) then press down and form into flat disks approximately 2-3 inches in diameter.
Photo of unbaked Quinoa Parmesan Crisps on Silpat-lined baking sheet.
  • Once formed, bake until the edges are golden brown and they hold together.
Close-up photo of Quinoa Parmesan Crisps on Silpat-lined baking sheet after being baked.
Close-up photo of Quinoa Parmesan Crisp.

How easy is that?  This recipe makes approximately 26-32 crisps.

Photo of three Quinoa Parmesan Crisps on brown craft paper.
Close-up photo of a stack of Quinoa Parmesan Crisps.

More quinoa recipes you’ll love:

4.41 from 20 votes

Quinoa Parmesan Crisps

Quinoa Parmesan Crisps are an easy, tasty, protein-rich snack your whole family will love! They're also perfect with a crisp glass of wine at your next get-together, whether a casual night in or a lively gathering with friends. Light, crispy, and flavorful, they’re sure to impress!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 26 -32
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Ingredients 

  • 2 cups cooked quinoa
  • 2 cups grated Parmesan cheese
  • Freshly ground black pepper, to taste

Instructions 

  • Preheat oven to 400 degrees.
  • Combine cooked quinoa, parmesan cheese and black pepper to taste in a bowl.
  • Place heaping tablespoons of the mixture on a silicone or parchment-lined baking sheet.
  • Press the mixture down and form into large, flat circles 2-3 inches in diameter.
  • Bake for 8 to 10 minutes or until edges are lightly browned and they hold together.
  • Let cool on a wire rack.

Notes

Prep time does not include cooking the quinoa.
MAKE AHEAD:
  • Quinoa Parmesan Crisps can be stored at room temperature in an airtight container for up to 1 day.

Nutrition

Serving: 1crispCalories: 50kcalCarbohydrates: 3gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 119mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 67IUCalcium: 88mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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4.41 from 20 votes (19 ratings without comment)

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6 Comments

  1. Dot says:

    2 stars
    This recipe did not work so well for me. Possibly, I was expecting a crispy cracker like disc, but ended up semi soft and the crispy edges would break off. Quite plain in taste too. I did try twice with the second time being better than the first, but I will not be saving this recipe.

    1. Carol says:

      Thanks for sharing your experience. I’m sorry to hear the recipe didn’t turn out as expected. Maybe adjusting the baking time, temperature, or other spices for your taste could help with that but I understand if you don’t want to try it again. Thanks again.

  2. Selena Wallace says:

    I have puffed quinoa. Could I make these with puffed quinoa?

    1. Carol says:

      Hi, Selena, Thanks for your question. I haven’t tested the recipe with puffed quinoa, but from doing a little research, it should work. I would try with a small amount first. Thanks again and let me kmow how it goes.

  3. Christy says:

    Hello! Is there a way to store these so that they last for the whole week?

    1. Carol says:

      Hi, Christy, Thanks so much for your question. Would freezing them in an airtight container work for you? I think the Parmesan would be okay at room temperature but not the quinoa. Refrigerated they could get soggy. They should thaw very quickly. Thanks again and let me know how it works.