Andean Quinoa Crunch

Ingredients

Dry Mix

• 1 cup white quinoa
• 1 cup dried corn kernels
• 2 tablespoons aji amarillo powder
• 1 tablespoon ground cumin
• 1 teaspoon sea salt

Coating

• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon dried cilantro
• 1/2 teaspoon smoked paprika

Instructions

1. Toast Quinoa Rinse quinoa and dry-toast in a skillet over medium heat until golden and fragrant, about 5-7 minutes.

2. Prepare Corn Roast dried corn kernels in the same skillet until they begin to pop and turn golden brown, approximately 8-10 minutes.

3. Season Mix Combine toasted quinoa, roasted corn, aji amarillo powder, cumin, and sea salt in a large mixing bowl.

4. Create Coating Whisk together olive oil, lime juice, dried cilantro, and smoked paprika in a separate small bowl.

5. Combine and Bake Drizzle the coating over the quinoa-corn mixture, tossing to ensure even distribution. Spread on a baking sheet and bake at 375°F for 15-20 minutes, stirring occasionally, until crisp and golden.

6. Cool and Serve Allow the Andean Quinoa Crunch to cool completely before serving, ensuring maximum crispiness.