Quinoa Crunch

Quinoa Crunch

Hey there! Today, I am just popping in with a super quick recipe. This quinoa crunch is my current favorite snack. It is a recipe similar to granola, but much quicker to make. It embodies everything I love in a snack; it is crunchy, healthy, and easy to make. Plus, it is made with wholesome ingredients like sesame seeds, quinoa, and raw almonds. It also is a recipe that I used in a coconut quinoa porridge recipe that I will be posting tomorrow.

Quinoa Crunch

About the recipe:

This recipe is probably one of the easiest recipes on this blog. To make it, simply mix all the ingredients, spread them on a baking sheet, and bake in 375 F. degree oven for 10-12 minutes. And voila!! You made a delicious snack you can use to top off your morning cereals, porridges, ice cream or to enjoy just by itself.

One thing I recommend here is to make sure to dry the quinoa after rinsing and draining it. Because doing so, helps with preventing sogginess of the end product. You can also substitute almonds with walnuts or any other nuts you have on hand. I know during the wintertime I will be making a winter-y version of this recipe with walnuts and ground cinnamon. As you probably guessed it, variations you can create using this recipe as a base are endless. Just give it a try and you’ll see what I am talking about.


If you want to get the recipe for the Coconut Quinoa Porridge that I mentioned on the beginning of this blog post, click the photo below.

Coconut Quinoa Porridge with Berries and Quinoa Crunch Topping


Quinoa Crunch {Vegan + GF}

Quinoa Crunch

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 2.25 out of 5)


  • Author: Aysegul Sanford
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1
  • Category: Breakfast
  • Cuisine: American


  • 1 cup quinoa, rinsed and drained well
  • 1/2 cup sliced raw almonds
  • 3 tablespoons raw sesame seeds
  • 1 tablespoon maple syrup
  • pinch of salt
  • 1 tablespoon vegetable oil (coconut, canola, or safflower would work)


  1. Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
  2. While the oven is heating, spread the quinoa onto a clean dry kitchen towel (or paper towels) to dry it as much as possible.
  3. Place the quinoa, almonds, sesame seeds, maple syrup, salt, and vegetable oil in a bowl. Stir to make sure that all ingredients are homogenously distributed.
  4. Spread the mixture evenly on the baking sheet. Bake 10-12 minutes or until fragrant.
  5. Let it cool on the counter.


As long as it is kept in an airtight jar/container, it will keep its freshness up to a month.

This recipe is adapted from Megan Gordon’s cookbook Whole-Grain Mornings.

Nutrition Label for quinoa crunch

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  • Ksenia @ At the Immigrant's Table - I honestly wish I could eat quinoa… alas, my metabolic system is just not cool with grains. Beautiful work, as always, and I truly love how quickly it comes about (also, all of your granola recipes look so impressive!).ReplyCancel

    • Aysegul Sanford - Aww thank you Ksenia. I really appreciate your kind words. 🙂
      I am sorry to hear that you can’t eat quinoa. Can you eat other grains like brown or wild rice?ReplyCancel

  • Chelsea - Hey there!
    Just wondering, do you cook (e.g boil) the quinoa before baking in the oven?ReplyCancel

    • Aysegul Sanford - Hi Chelsea.
      No, you do not need to cook quinoa. As long as you wash it and try it with paper towels or on a clean kitchen towel, you are fine.
      It is the easiest and quickest snack.
      I hope you’ll like it.

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
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