Smoky Quinoa Crumbs

• 1 cup quinoa
• Salt
• 1 tablespoon smoked paprika

1. Heat the oven to 375.
2. Put the quinoa and a large pinch of salt in a medium saucepan.
3. Add water, and cover the quinoa by about 1 inch.
4. Bring to a boil, and then adjust the heat so that the mixture bubbles gently.
5. Cover, and cook, stirring occasionally, until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
6. If any water remains in the pot, strain it off.
7. Spread the quinoa on a large rimmed baking sheet, using your hands to break up any clumps.
8. Sprinkle with salt and the smoked paprika.
9. Toss to combine, and spread the quinoa into as even a layer as possible.
10. 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.
11. Use immediately, or cool completely and store in an airtight container in the fridge for up to a week.

quinoa, salt, paprika

Taken from cooking.nytimes.com/recipes/1015997 (may not work)