How To Make Puffed Quinoa

Are you wondering how to make puffed quinoa? Let me tell you, it is so simple to make right in your own kitchen! It makes the perfect crunchy snack that you are going to love!

These tiny grains (technically seeds) are a superfood that has many health benefits as you can read in this article from Harvard School of Public Health.

Let me start by clarifying something. This recipe is technically "popped quinoa' and not puffed quinoa as you might see in stores. The puffed quinoa is a mechanical process that cannot be repeated at home.

If you are focusing on a diet based on whole foods, these popped quinoa is a great way to get it.

While quinoa is considered by many an ancient grain, it is actually an ancient seed.

What you need to make puffed quinoa

It only takes 2 things to make puffed quinoa, both are easy to find and there is a good chance both are in your house right now. Let me list and explain.

• Quinoa- this is obvious, but let me give some particulars. I have tried white, red, tri-colored, and black quinoa. All popped flawlessly and without issue. The quinoa will need to be raw quinoa, not cooked or toasted. I tried toasted and it would not pop for me. That is because it is already processed.
• Pan- you will need a heavy bottom pan to cook the quinoa in. I love my Cuisinart pans for popping the quinoa. They have a thick bottom and are so reasonably priced. I buy mine at Mashall's but they are also convenient at Amazon as well. Any thick bottom pan that heats evenly will work.

How to pop quinoa

Start by heating your pan over medium-high heat until it is very hot.

I run a test batch of 1 tablespoon of quinoa seeds. Add it to the pan and wait for about 5-10 seconds at the most. Keep the seeds in a single layer so they will pop quickly. The seeds should start popping right away.

Gently move the pan around in case there are hot spots in the pan so the quinoa isn't hitting.

The first batch isn't usually the best, so I generally plan on throwing it out. If you luck out and it pops perfectly, keep it!

The whole process will take less than 30 seconds. If you let the quinoa go longer than this, it will start to burn in the hot pan.

Immediately remove the quinoa from the pan and onto a plate or bowl. This will cool the quinoa quickly.

You can add in another tablespoon or 2 and start the process again. Repeat this process until you have all the quinoa you need.

That is it! It happens very quickly. You can finish a lot of quinoa in about a minute.

Note: not all the quinoa will pop in each batch. I personally don't worry about this and will throw popped and unpopped together in my recipes. If it bothers you, go ahead and pick through it and remove the unpopped quinoa.

What is the difference between puffed quinoa and popped quinoa?

Quinoa Puffs is a breakfast cereal you can purchase in most health food stores. The cereal puffed quinoa has a slightly nutty flavor and is similar in texture to rice krispies, but so much healthier! It is made by a mechanical process that cannot be replicated in the home kitchen. Puffed quinoa is perfect not just for breakfast cereal, but also making chocolate and nut bars.

It makes a quick breakfast and is a great way to start the day.

Popped quinoa is different in taste and in texture. The quinoa is opened just slightly as it pops in a hot pan. I have used the quinoa pops in several recipes including this dark chocolate popped quinoa bark, this beet salad with popped quinoa, and this winter salad with popped quinoa.

Top tips

• I have read several posts stating that you need to add oil to the pan for popping. Most recommend coconut oil. Let me just say, this absolutely not necessary at all! It will pop perfectly without the added oil.
• Be sure to use a pan with a heavy bottom or the quinoa will burn quickly. I use my favorite Cuisinart stainless steel pan.
• The quinoa can burn quickly, so make sure to keep an eye on it. The whole popping should only take 5-15 seconds. Any longer and it will burn.
• Raw quinoa is the only quinoa that can pop. If it is toasted or boiled, it won't pop.
• Once you have popped the quinoa and it has cooled completely, you can store it in an airtight container for up to one month at least!
• Most quinoa you buy in the store will be pre-rinsed, so don't worry about rinsing before you cook it.
• I used white quinoa, but you can use any quinoa you like. Tri-color or even black quinoa is very pretty and pops just as well.

How to serve

There are many ways to use your newly puffed quinoa. Let me start first with breakfast foods.

• You can also sprinkle a little on your yogurt in the morning, oatmeal, homemade granola, or cream of wheat. Even a few teaspoons will up the protein content of each meal. If you are serving a fruit salad with your breakfast, sprinkle some of the puffed quinoa on top. Or if you are like and like peanut butter or almond butter on your toast. What puffed quinoa for a little crunch on top?
• For snack recipes, you can also make energy bars and energy balls too. Combine the quinoa with natural peanut butter, dates, etc. They are so easy to make and hold well in the fridge for up to a week!
• One of my favorite ways to serve the popped quinoa is over salads. The nutty taste lends itself so well to so many salads. The crunchy texture also adds a nice variety to a regular salad. No need to stress about how to make the salad simply sprinkle a homemade puffed quinoa little on top of the salad.

Can puffed quinoa be eaten raw?

It certainly can, in fact, it is preferred. Simply add it to whatever dish you want. It is crunchy, and delicious, and adds several grams of protein.

My favorite way to use it is to throw a tablespoon or 2 on top of my salads. It is an easy way to add crunch, flavor, and added health benefits to my salad.

How to do puffed quinoa without burning it?

The key is to pop it quickly. It should not be in the hot pan longer than 15 seconds or so. It will pop in a matter of seconds, but any longer and it will burn the delicate quinoa. The flavor is not very good!

• Snacks
• Whole Grain Resources
• Quinoa