No rinsing or drying required for this high-protein popped quinoa recipe! In just five minutes you have a crunchy puffed rice alternative you can use in breakfast cereals, on yogurt, in granola, or as a high-protein snack.
Why This Recipe Works
This simple method is almost foolproof and focuses on getting the quinoa perfectly airy with a light nutty flavor.
Plus, by eliminating the rinsing process that most recipes call for, you get a crunchier and more flavorful popped quinoa.
What Goes In This Recipe?
One of the great features of popped quinoa is that that is all it is. Simply quinoa.
The type of quinoa you choose doesn't really matter as it works with white, red, black, or tricolor.
Quinoa seeds have a very bitter coating called saponins that work as a natural deterrent to birds and other pests. These same saponins can potentially cause intestinal irritation, especially in those who already have digestive issues.
Commercial production of quinoa usually removes the saponins before packaging. If the saponins still concern you, simply rinse the quinoa under running water then transfer it to a baking sheet to dry.
If you want to create flavored variations to resemble popcorn, you can add seasonings like chili powder, lime, garlic powder, or even a little salted caramel for a protein-packed caramel corn alternative.
How To Make It
Choose a wide sauté pan. If you try to use a pot instead, the quinoa won't have enough room to puff and expand. This makes the texture of the popped grains stunted and not as airy.
Heat the pan over medium-high heat until it is extremely hot.
You can test if the pan is ready by sprinkling in a pinch of quinoa seeds. When it is ready, the quinoa puffs up almost immediately and making a popping sound.
Next, pour in the quinoa being careful to not overfill the pan. Keep it in a single layer. Shaking the pan regularly to keep the seeds from burning, cook for 1-2 minutes, or until puffed up.
When done, the quinoa should look fluffy and have a slightly nutty flavor.
Store extra puffed quinoa in an airtight container for 2-3 days. For best results, keep in a cool, dark place.
Expert Tips
- Adding oil or butter to the pan makes the popped quinoa stick together instead of getting puffed. If you want to add fat to it, toss the puffed quinoa in melted butter before serving. Just know that the fat can make it soggy.
- If adding seasoning, add it after cooking, not in the pan. The extremely high heat of the pan will scorch the seasoning and make it unpalatable.
- If eating as a snack, season with a flavored salt like:
FAQ's
Any recipe that uses puffed rice can be replaced with this quinoa recipe. It works well as a breakfast cereal, in granola, energy balls, chocolate-covered treats, on salads, or as a snack.
Place the quinoa in a fine-mesh strainer and rinse it under running water for 1-2 minutes or until the water runs clear. Most commercially sold quinoa comes pre-rinsed and it isn't really necessary to rinse quinoa at home unless you prefer the grain to have a neutral, less nutty taste.
Puffed quinoa has a light and airy texture similar to puffed rice. Commercially puffed quinoa may be larger because the same pressure can't be acquired at home, but it should still be similar to eating a Rice Krispie.
Related Recipes
For more yummy snack recipes, I recommend:
Easy Popped Quinoa
Ingredients
- 1 cup quinoa
- salt or other seasonings, (optional)
Instructions
- Heat a wide sauté pan over medium high heat until extremely hot. Test the temperature by adding a drop of water. It should sizzle immediately.
- Pour in the quinoa, making sure it stays in a single layer. Shaking the pot regularly, let the quinoa pop for 1-2 minutes. You know it is done when it smells slightly nutty and the popping has slowed down (similar to popcorn).
- Transfer to a bowl, add seasoning
Notes
- Adding oil or butter to the pan makes the popped quinoa stick together instead of getting puffed. If you want to add fat to it, toss the puffed quinoa in melted butter before serving. Just know that the fat can make it soggy.
- If adding seasoning, add it after cooking, not in the pan. The extremely high heat of the pan will scorch the seasoning and make it unpalatable.
- If eating as a snack, season with a flavored salt like:
- Store extra puffed quinoa in an airtight container for 2-3 days. For best results, keep in a cool, dark place.
What are your thoughts?