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
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: