Puffed Quinoa
Light, nutty, and crisp, puffed quinoa is a quick stovetop recipe you can sprinkle on everything from yogurt bowls to salads.
Equipment
- 1 Fine mesh sieve
Ingredients
- 1 cup Quinoa (White)
Instructions
- Rinse quinoa in a fine mesh strainer under cold water to remove saponins. Saponins are natually (non toxic) compounds on the surface of quinoa that can have a bitter flavor.
- Dry the quinoa, I do this, by spreading them out on paper towel over night. You can also dry them in a low oven at 100°C / 210°F, stirring every 10 minutes.
- Heat a dry, heavy-bottomed pan over medium-high heat. Test the heat with a couple of quinoa seeds — if they pop within seconds, you’re ready.
- Add a thin layer of quinoa to the pan. Shake or stir constantly until the grains pop and turn lightly golden, about 20–30 seconds. I rest my sieve on top of the pot to act as a splash guard and contain popping seeds!
- Transfer to a plate or tray to cool. Repeat with remaining quinoa.
- Store in an airtight container for up to 2 weeks at room temperature.
Notes
- Swap white quinoa for tricolour or red quinoa for a deeper flavour
- Use puffed quinoa as a nut-free crunchy topper for school-safe snacks
- Mix with nuts, seeds, and dried fruit for a quick trail mix
- Stir into homemade granola for extra crunch (pairs well with my high-protein granola)
- Sprinkle over a protein pasta salad for a savoury twist
- Quinoa must be completely dry before puffing, or it will steam instead.
- Keep batches small for even popping and to avoid burning.
- Store in an airtight container for 1–2 weeks at room temperature.
Nutrition
Serving: 1Tablespoon | Calories: 39kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 60mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 5mg | Iron: 0.5mg
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