Puffed Quinoa
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Puffed Quinoa
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This puffed quinoa is my go-to recipe a healthy crunchy snack! With just 10 minutes of prep and 5 minutes of cooking, enjoy a crunchy, versatile topping for yogurt, salads, and more.
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Ingredients
- 1 cup quinoa uncooked
- ¼ teaspoon salt substitute other seasoning of choice
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer to remove the saponin coating that can make it taste bitter. Shake off excess water.
- Spread the rinsed quinoa on a baking sheet lined with a clean kitchen towel or paper towels. Allow it to air dry completely. Se notes to quickly dry the quinoa*
- Place a large, heavy-bottomed skillet or pot on the stove over medium-high heat. Allow it to heat up for a few minutes until it’s very hot. You can test the heat by sprinkling a few drops of water into the pan – if they sizzle and evaporate immediately, the pan is ready.
- Add a small amount of quinoa to the hot skillet (about 2-3 tablespoons at a time). The quinoa should start popping almost immediately. Shake the pan gently to ensure even heating and prevent burning. The quinoa will puff up within a few seconds.
- Once puffed, quickly remove the quinoa from the skillet and transfer it to a bowl. Repeat the process in batches until all the quinoa is puffed. Avoid overcrowding the pan to ensure even puffing.
- Allow the puffed quinoa to cool completely. Store it in an airtight container at room temperature.
Notes
- Note: "Puffed" and "popped" quinoa are often used interchangeably. If you're used to store-bought puffed quinoa, that is typically produced through a high-pressure industrial process, resulting in a light, airy texture, and unfortunately, cannot be replicated in a regular home kitchen! However, popped quinoa (i.e., this recipe) can be made at home by heating raw quinoa until it "pops" like popcorn, getting it as close in texture as possible.
- You can also lightly toast it in a dry skillet over medium heat for a few minutes to speed up the drying process.
- Puffed quinoa keeps well in an airtight container for up to 2 weeks. Ensure it is completely cool before storing to maintain its crispness.
- Use puffed quinoa as a topping for yogurt, smoothies, salads, or as a crunchy addition to granola bars and other baked goods.
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- Quickly dry out quinoa: You can also lightly toast it in a dry skillet over medium heat for a few minutes to speed up the drying process.
- Storage: Puffed quinoa keeps well in an airtight container for up to 2 weeks. Ensure it is completely cool before storing to maintain its crispness.
- Serving Suggestions: Use puffed quinoa as a topping for yogurt, smoothies, salads, or as a crunchy addition to granola bars and other baked goods.
- Safety: Be cautious when puffing quinoa as the grains can pop out of the pan. Using a splatter screen can help contain them.
Nutrition Information
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Calories
156kcal
(8%)
Carbohydrates
27g
(9%)
Protein
6g
(12%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
147mg
(6%)
Potassium
239mg
(7%)
Fiber
3g
(12%)
Vitamin A
6IU
(0%)
Calcium
20mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 239mg | 5% |
| Fiber | 3g | 12% |
| Vitamin A | 6IU | 0% |
| Calcium | 20mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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