Quinoa is a naturally gluten-free and nutrient-packed seed which is finally getting the credit it deserves. Puffed quinoa, which you may have seen pop up (pun intended) in some homemade recipes, is one of my favourite ways to prepare these ancient grains.
You might think that making puffed quinoa at home is a complex task but let this recipe be your sign: Puffed homemade quinoa truly couldn’t be easier. And all you need is, well, quinoa. As much as I love cooked quinoa, popping these little grains is a fun way to add a little crunch to dishes like salads, smoothie bowls, homemade granola, or even muffins.
Trust me, once you start popping your own quinoa, you won’t be able to stop. Plus, you don’t need much to make a big batch. This how-to recipe will give you all the tips and tricks for success, some serving suggestions, and a step by step recipe.
Puffed vs. popped quinoa
Achieving fluffy, puffed quinoa that looks like puffed rice isn’t possible in a home kitchen. This method will give you crunchy, popped quinoa – but they won’t look dramatically puffed like a store-bought bought pack would.
So while many people use ‘puffed’ and ‘popped’ interchangeably, following this recipe will give you popped quinoa, the smaller, crunchier version of puffed quinoa.
Why make homemade popped quinoa?
- Minimal time required – Your quinoa grains only need around 5 to 10 seconds to pop per batch. If your quinoa is unrinsed, you will need 10 to 15 minutes to let it dry after rinsing.
- Amazing nutritional and health benefits- Quinoa is full of vitamins, minerals, and antioxidants. Studies have suggested that quinoa can lower cholesterol, blood sugar, and can even help with weight-loss.
- Super versatile – Once you’ve made a batch, you can take them out the pantry any time you’re baking a dessert, making energy balls, or just want a little crunch on your pasta.
- Simple and satisfying to make – Making popped quinoa requires just quinoa and a hot pan/pot. Not to mention, watching and hearing these little grains pop is a whole lot of fun.
Tips and tricks for success
- Start with completely dry quinoa. If you are rinsing your quinoa before popping it, allow around 10 to 15 minutes for the quinoa to dry completely. This is key to get a toasty, nutty crunch and avoid steaming it instead.
- Use a heavy bottomed pot/pan with high heat resistance. This ensures even heating and prevents burning.
- Heat the pan well before starting. A hot pan allows the quinoa to pop quickly and effectively, rather than burning. Test the pan by adding a few grains of quinoa. They should pop almost immediately if the pan is hot enough.
- Cook in batches. Start with no more than 1 to 2 tablespoons. This gives you more control and encourages even cooking.
- Have a heatproof bowl ready. Once the quinoa starts popping, things start moving quickly, so have a bowl ready before you start. Otherwise, those few seconds spent looking for a bowl might just cost you your popped quinoa.
- Keep shaking the pan. Within the first few seconds of throwing the quinoa in, it’s time to shake or stir. Don’t stop for the next 10 to 15 seconds. Once you have a golden-brown colour and toasty smell, remove immediately!
Ways to use puffed quinoa
Here are a few of my favourite ways to use puffed quinoa. Feel free to get as creative as you like!
- Mix into your homemade granola. For those making their own granola mix, popped quinoa is a great way to add some extra crunch to this breakfast food.
- Mix into protein balls/bars. These make the perfect crunchy addition to high protein snacks like these 5 ingredient protein bars, or these carrot cake protein balls.
- Sprinkle onto yoghurt or smoothie bowls. An easy way to elevate a healthy snack.
- Add to baked desserts. Whether you’re baking muffins, brownies, or cookies, popped quinoa will make a great nutty addition.
- Top your soups, salads, or pasta. Popped quinoa can act as a crouton subsitute, giving you not only crunch but also a nutritional boost.
- Sprinkle onto roasted veggies. Next time you’re roasting vegetables like carrots or cauliflower, top them with a handful of popped quinoa.
- Enjoy them on their own. Or toss with a few seasonings like paprika, garlic powder, and salt while still warm.
How to make popped quinoa
Step 1:
If your raw quinoa is unrinsed, make sure to rinse it under cold water for a few minutes. This helps any remove any bitterness.
Step 2:
Allow the rinsed quinoa to dry completely on a kitchen towel. The quinoa needs to be completely dry for it to pop properly.
Step 3:
Heat a pan or pot on medium-high heat, allowing it to heat fully. Place a heatproof bowl near the stove.
Step 4:
To test if the pan is ready, add a few quinoa grains. If you hear a popping sound almost immediately, the pan is ready to go. If not, heat it a few minutes longer and repeat the test.
Step 5:
Add 1 to 2 tablespoons of quinoa and start shaking the pan immediately. Keep shaking until the quinoa has turned a golden-brown colour, the popping sound has slowed, and there is a strong nutty fragrance (around 10 to 15 seconds). Then, quickly remove from the pan into the prepared bowl.
Step 6:
Repeat this process with the rest of the raw quinoa, only popping a few tablespoons at a time.
How to make puffed quinoa
Ingredients
Method
- If your raw quinoa is unrinsed, make sure to rinse it under cold water for a few minutes. This helps any remove any bitterness.
- Allow the rinsed quinoa to dry completely on a kitchen towel. The quinoa needs to be completely dry for it to pop properly.
- Heat a pan or pot on medium-high heat, allowing it to heat fully. Place a heatproof bowl near the stove.
- To test if the pan is ready, add a few quinoa grains. If you hear a popping sound almost immediately, the pan is ready to go. If not, heat it a few minutes longer and repeat the test.
- Add 1 to 2 tablespoons of quinoa and start shaking the pan immediately. Keep shaking until the quinoa has turned a golden-brown colour, the popping sound has slowed, and there is a strong nutty fragrance (around 10 to 15 seconds). Then, quickly remove from the pan into the prepared bowl.
- Repeat this process with the rest of the raw quinoa, only popping a few tablespoons at a time.
- Once completely cooled, store the popped quinoa in an airtight container.
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