Once cooked spread on a prepared cookie sheet and place in a 350°F oven for 30 minutes.
Check the quinoa and rotate the sheet pan every 10-15 minutes to make sure the browning and drying are happening evenly.
Once cooked and dry sprinkle with the truffle salt (if using) and let cook.
This will keep in an airtight container for 2 weeks and is great sprinkled on salads and roasted vegetables.
In a small bowl, using a rubber spatula or a fork, mix together the cream cheese, parsley, salt, and pepper and use this filling to fill the Dandy® Celery Sticks as you would our childhood favorite “Ants on a Log."
Once you have filled the Dandy® Celery Sticks, and are ready to serve these delicious and simple snack sticks, sprinkle the crispy quinoa over the sticks and serve.