Quick Skillet Popped Quinoa (puffed quinoa)
Servings: 4
Equipment
- 1 heavy-bottom pan
Ingredients
- quinoa I typically pop about ¼ cup of quinoa at a time.
Instructions
- Start by heating your pan over medium heat until it is hot.
- Add in about 2 tablespoons of quinoa at a time.
- Shake the pan gently to ensure all the quinoa is evenly heated.
- It should start to pop within about 5-10 seconds. If not, your pan was not heated enough.
- Let it pop for 15-25 seconds, then move it to a plate to cool.
- Return the pan to the heat and repeat the process until all the quinoa is popped.
Notes
- 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.