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.
Notes
*White quinoa is beginner friendly since you can easily see once the seeds have turned golden.
Nutrition based on a 1 out of 6 servings:
Calories: 52 kcal | Protein: 2 g | Dietary Fiber 1 g | Total Fat: 0.9 g | Saturated Fat: 0.1 g | Carbohydrates: 9.1 g | Calcium 7 mg | Potassium 80 mg | Vitamin A 2 mg