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Quinoa Crunch

Quinoa Crunch {Vegan + GF}

A gluten free and vegan quinoa crunch made with uncooked quinoa, raw sliced almonds, sesame seeds, and sweetened with maple syrup. Ready in less than 30 minutes, this quinoa crunch is a great alternative to granola.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 6 servings
Calories 225kcal


  • 1 cup quinoa uncooked, 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


  • Preheat the oven to 375 F degrees. Line a baking sheet with parchment paper.
  • While the oven is heating, spread the quinoa onto a clean dry kitchen towel (or paper towels) to dry it as much as possible.
  • 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.
  • Spread the mixture evenly on the baking sheet. Bake 10-12 minutes or until fragrant.
  • 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.


Calories: 225kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Sodium: 2mg | Potassium: 270mg | Fiber: 4g | Sugar: 2g | Calcium: 87mg | Iron: 2mg