How to make puffed quinoa (with pictures)

Quinoa has long been a staple pseudo-cereal in the diet of Andean peoples, but it is only recently that it has appeared in kitchens around the world. You could have cooked this seed as if it were rice, but it is also possible to "pop" it like popcorn. It's quick and requires little effort, especially if the quinoa is already rinsed and you'll have a quick and delicious snack.

Steps

Part 1 of 3: rinse the quinoa (optional)

Step 1. Decide if you need to rinse it

Quinoa naturally produces bitter substances called “saponins”. Most producers process the quinoa to remove most of the saponins before canning it, but there might still be a little bitter aftertaste. You can remove it by rinsing them, but you will have to wait at least half an hour for the seeds to dry.

If you decide not to rinse them, skip to the next section

Step 2. Rinse the quinoa in a bowl

Pour the seeds into a bowl. Fill it with cold water. If it contains saponins, you will see scum forming on the surface.

Step 3. Pour it into a colander

Empty the bowl into a fine mesh colander. Run it under cold water to remove the scum.

Step 4. Repeat until all the scum is gone

Return the quinoa to the bowl to watch for scum and rinse it again. The seeds are ready as soon as no more scum forms and they remain at the bottom of the bowl.

Step 5. Turn on the oven to the lowest temperature possible

Turn it on to the setting you use to reheat food or to the lowest temperature. There is no need to wait for it to warm up, go to the next step.

Step 6. Dry the quinoa in the oven

Spread the wet seeds out on a baking sheet. Check every ten minutes and stir to break up any lumps. Remove them from the oven when they are dry. It usually takes between half an hour and an hour.

If you really want to reduce the risk of burning seeds, leave the oven door ajar.
You can switch to the stove after the seeds are completely dry. You have to wait until the moisture has evaporated before you want to blow them out, which can take between ten and thirty minutes.

Part 2 of 3: puffing out the quinoa

Step 1. Heat a heavy-bottomed saucepan

To avoid getting seeds all over your kitchen, you need to find a pot with a lid or a pot that is at least six inches high. Heat it over medium heat.

Step 2. Add oil (optional)

Many people choose not to use oil for health reasons. If you prefer a crunchier quinoa, add a tsp. to s. of oil in the bottom of the pan. Try an oil with a neutral taste like rapeseed or safflower.

Step 3. Pour in some seeds to test the temperature

Sprinkle some seeds in the saucepan. If it is hot enough, it should burst within seconds. It won't swell as much as the kernels of corn do, but it should turn a brown color, pop up in the air, and smell like nuts.

Step 4. Cover the bottom of the pot with quinoa

Once the pan is hot enough, pour a single layer of seeds into the bottom of the pan.

Step 5. Shake it until you hear the seeds pop

Keep shaking to avoid ending up with burnt quinoa. Remove from the heat once you hear less noise in the pot, usually between one and five minutes.

If you put a lid on the pan, open it every now and then to release the steam. Do this on the side that is not facing you to avoid ending up with your face covered in hot steam and seeds.
You can continue cooking for a more golden, crispy quinoa with a stronger nutty taste, but be aware that it will also burn more easily at this time.

Step 6. Shake the pan until you hear the seeds pop

As long as you don't smell a burning smell, continue to shake the pot for another minute or two. Pour the puffed quinoa onto a baking sheet to let it cool.

Part 3 of 3: use puffed quinoa

Step 1. Give it a taste

Substitute a bowl of puffed quinoa with a little salt and pepper for your popcorn. Alternatively, you can also add a drop of hot oil or sprinkle some of your favorite dry herbs on it.

Step 2. Add quinoa to your morning cereal

You've just made a healthier version of your breakfast puff. You can enjoy it with milk or make it into homemade granola bars (before and after baking).

Step 3. Sprinkle it on salads and vegetable dishes

Puffed quinoa has a crunchy texture that goes well in salads in place of nuts or croutons. Also, try putting it on your grilled or sautéed vegetables.