How to Make Puffed Quinoa (popped quinoa)
How to make puffed quinoa in minutes in a hot dry pan using 1 ingredient. This high-protein alternative to puffed rice, also called popped quinoa.
Servings: 3
Calories: 209kcal
Equipment
- sauté pan use a non-stick pan, not cast iron
Ingredients
- 1 cup quinoa uncooked, prewashed, any color
Instructions
- Put a dry sauté pan on the stove and turn on the heat to medium high. Do not rinse the quinoa. Do not oil the pan. Do not add water.*
- Toss in a 3-10 single kernels of dry quinoa and if the pan is hot enough, the kernels will begin snapping and popping within 1-5 seconds or almost immediately. Add the rest of the dry quinoa to the pan and shake it around so it is only 1 kernel of quinoa deep.1 cup quinoa
- Keep shaking the pan as it pops, and after 15-30 seconds the popping will slow and the smell will be nutty. It's time to stop.
- Remove the pan from the stove, and allow the quinoa to cool enough to be able to use or to be transferred to a storage container.
Storage
- Store puffed quinoa in a sealed container for a week or longer. It can be frozen but might need to be re-sautéed to return the crunchy texture.
Video
Notes
- Puffed quinoa explodes in a smaller way than does rice or popcorn.
- Yield is 1 cup of popped quinoa
- Any color uncooked quinoa can be used
Nutrition
Calories: 209kcal | Carbohydrates: 36g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 319mg | Fiber: 4g | Vitamin A: 8IU | Calcium: 27mg | Iron: 3mg
