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This article is sponsored by Blue Diamond Almond Breeze. All opinions and the toasted quinoa recipe are my own. As an Amazon Associate I earn from qualifying purchases.

I’ve heard of people making quinoa recipes and trying to ‘toast’ the quinoa but I haven’t had any experience with this so-called ‘toasting’.  I wanted to do something a bit different (as usual), so instead of using water, I used almond milk.

I mean, come on… why not add a little bit of protein and flavor when you can, right?


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I hope everyone knows what quinoa is.

And if you’re wondering, “What is quinoa?”

Well, then we’ll have to take a step back and talk about it.

Quinoa is a gluten-free seed (many people think it’s a grain, but it’s not) and it’s a complete protein because it provides all 9 amino acids so it’s great for vegetarians, vegans or any of you that don’t eat a lot of animal protein.

While I was toasting this quinoa recipe on the stove top, I took some time to think about how we don’t know what’s going on inside of our bodies and how we are all strangers to our own bodies.

It’s kind of crazy when you think about it, isn’t it?

It’s amazing how we should know more about our bodies and make time to eat right and figure out what is actually going on inside instead of spot treating it with drugs and band-aids.

When I grew up and had a cold – the doctor gave me me antibiotics. Yuck.

When I had acne – the dermatologist gave me chemical cremes. Yuck.

When I had IBS they gave me a drug. Yuck.

When I had any issue – the doctors pretty much shut me up by shoving me out of their office in less than 5 minutes with a prescription script and told me to read the directions from the pharmacist.


How times have changed for me.

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After all those years of being pushed around by bully doctors and bosses at work that never let me leave for doctor’s appointments – I left both worlds.

The corporate America world.

And the Western medicine world.


I did.

And I haven’t looked back since.

I believe in supporting our bodies instead of spot treating them. Growing up no one tells us anything about our bodies aside from a quick 30 minute class in high school. I feel like no one knows what is gong on inside of their body. We can look super healthy on the outside and be so sick inside.

Aside from that, I feel like no one has the time nor the patience to heal, they just want a quick band-aid to heal their high cholesterol, autoimmune disease, thyroid issue, stomach aches, acne, etc.

Why is that?

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Have we just become so gosh darn stressed out that we don’t have time to take care of ourselves or find the time to research what actually IS going on inside of us?

I admit. When I was in a corporate job – I didn’t have time to research and figure anything out. I had 30 minutes to get to a doctor and back in my office before my boss blew my head off. Yikes. Is that what our society is coming to?

Kinda scary, isn’t it?

Anyway, after all that ‘inner chit chat’ in my head – my quinoa was beyond done and ‘toasted’. I thought at first it was way too dry to eat but it turned out to be amazing and super flavorful.

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I served this toasted quinoa as a side dish with salad and almonds and it was purely fabulous.

I hope you enjoy it just as much!

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Gluten-Free Crispy Toasted Quinoa
Serves: 8
Gluten-Free, Dairy-Free, Soy-Free, Vegetarian and Vegan
Author: Amie Valpone
Recipe type: Entree



  1. Rinse the quinoa in a strainer under cold water for 1 minute. Shake the strainer over the sink to remove excess water.
  2. Heat olive oil in a large skillet. Add quinoa and cook for 10 minutes, stirring often.
  3. Add Almond Breeze Almond Milk and bring quinoa to a boil. Cover and cook for 20 minutes or until all liquid is absorbed and quinoa is 'toasted' golden brown and starts to dry out and release a 'nutty' scent. Remove from heat; set aside to cool for 15 minutes.
  4. Fluff with a fork; add sea salt and pepper. Gently toss with fresh sprouts and serve.
Nutrition Facts
Gluten-Free Crispy Toasted Quinoa
Amount Per Serving
Calories 144 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 143mg6%
Potassium 184mg5%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 5g10%
Vitamin A 10IU0%
Vitamin C 1mg1%
Calcium 92mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This post is sponsored by Blue Diamond Almond Breeze.

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Over 200 vegetarian recipes free of gluten, dairy, soy, sugar, eggs, peanuts, corn and other inflammatory foods.

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  1. Haven’t tried toasted quinoa prepared this way. But if Amie made the recipe you know it is delicious! The Conscious Box looks like a great product.

  2. 5 stars
    Please enter me for the Conscious box. Love this page the fruit pictures always have me running to my apple bowl!

  3. Just started eating Quinoa have been a vegetarian for almost 34 years, feel like a kid with candy , yeah new options.

  4. 5 stars
    I attempted Quinoa once. It didn’t turn out very well and I have been so intimidated I haven’t tried again. Your delicious looking pics have inspired me to try again! Thanks!

  5. 5 stars
    Although I’m not living a gluten free lifestyle I do try to eat GF whenever possible. I do however enjoy ancient grains such as farro on occassion. Quinoa has become a staple in my household We’ve been fortunate, no one in my family has IBS, allergies, or disgestive disorders. We simply try to eat clean whenever possible, or at the very least have an awareness of what we consume. Thank you for your informative acticles and enticing recipes!

  6. 5 stars
    We love quinoa , however I had never thought to “toast” it, I’m excited to explore another way to enjoy quinoa. Quinoa isn’t a grain, although it gives the bite and mouth feel of a grain which my family loves. Thank you for an inspired way to use quinoa!

    Conscious Box is a favorite as well.

  7. This is an excellent sounding quinoa dish! I would make it tonight, since my husband is away, but I don’t have any sprouts. Guess I’ll start some tonight!

  8. I always love a good new quinoa recipe to share with my clients!!! I have never toasted it before, thank you for the idea – love your recipes