Roasted Quinoa Breadcrumbs

Finding a healthy and suitable breadcrumb substitute when trying to avoid gluten or white carbs can be a challenge, but you will love the taste and texture of these quinoa breadcrumbs! Quinoa is a seed and contains a high amount of fiber and nutrients. It also has quite a few carbs though, which is why I like to eat modest portions. This recipe, and the one to come next (Quinoa crusted steak fingers), are perfect for that. You'll roast the quinoa before you use it as breadcrumbs to increase flavor and texture. Enjoy!

Here is a picture of the quinoa before it's roasted:

Here's the roasted quinoa....

And here's the recipe....

1 cup quinoa

1 1/2 - 2 cups water or broth

spices: onion powder, garlic powder, salt and pepper

1. Put 1 cup quinoa into a medium pot and rinse raw quinoa vigorously until the water is clear.
2. Add 1 1/2 to 2 cups water.
3. Turn on heat to medium high. Bring to a boil. 
4. Cover and boil for about 15 minutes or until water is completely absorbed.
5. Fluff with fork.
6. Preheat oven to 275 (or you can preheat before you start the quinoa to save time).
7. Spread quinoa out as thin as you can on a large baking sheet, lightly greased.
8. Add 1/2 tsp onion powder, 1/2 tsp garlic powder, salt to taste, pepper.
9. Bake for 10 minutes, stir, spread it back out and repeat until dry and lightly toasted, about 2 or 3 more times. 
10. Let it cool completely and then you can use it like bread crumbs to coat just about anything.