How Do I Make Puffed Quinoa?

Although popcorn is the champion, some other grains and pseudograins — such as quinoa — can be popped or puffed to lighten their texture.

Although popcorn is the champion, some other grains and pseudograins — such as quinoa — can be popped or puffed to lighten their texture. Puffed quinoa won't give you the huge puffy kernels you see in commercial cereal, which are created in a vacuum, but puffing gives an unique different texture.


For example, puffed quinoa only becomes slightly larger, but popping gives it a lighter texture and crisp surface, as well as a nuttier flavor.

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To make puffed quinoa, rinse it then let it dry. Cook it over the stove while constantly shaking the pan to prevent it from sticking.

Read more: Quinoa and Weight Loss

Get the Facts

The quinoa plant grows vigorously in harsh climates and poor soils, producing spinach-like greens and copious quantities of its tiny seeds. Like amaranth and buckwheat, puffed quinoa isn't a true grain, so its seeds have a notably different nutritional profile.


Quinoa has an unusually high amount of protein content, and unlike grains its proteins contain all the essential amino acids. According to the USDA, 1 cup of cooked quinoa contains 8 grams of protein.

According to an April 2017 article published by Journal of Nutraceuticals and Food Science, including quinoa is your diet may help reduce your risk of diseases. This food contains vitamins, fatty acids, mineral and fiber, as well as antioxidants and phytonutrients.


Preparing the Seeds

Like most plant foods that boast high levels of nutritional value, quinoa comes complete with a chemical defense against marauding insects and animals. Its seeds have a sticky coating containing a bitter chemical called saponin, which gives them a harshly bitter chemical flavor.

Most commercially grown quinoa comes pre-washed, but unless you're already familiar with a given brand it's prudent to rinse it yourself. Fill a fine wire strainer with quinoa and rinse it thoroughly under cold running water, then drain it well.


Transfer the quinoa to a parchment-lined baking sheet and let it dry overnight or in a barely-warm oven for a few hours. In either case, stir it regularly to ensure even drying.

Puffing the Quinoa

You can pop quinoa in a heavy-bottomed skillet, a Dutch oven or a heavy pot. Quinoa doesn't pop with the explosive enthusiasm of corn, but you'll still need a lid.



Heat the pot over medium-high heat, then add a half-cup of quinoa. It can be popped dry for a more virtuous end result or in a half-tablespoon of oil for a crisper texture and nuttier flavor.

Cover the pot and shake the pan vigorously to keep the quinoa from sticking. If you use a pot at least six inches deep, you can pop it without a lid and use a silicon spatula to stir the quinoa. Turn it out onto a sheet pan to cool.


Read more: Brown Rice Vs. Quinoa

Using the Quinoa

Puffed quinoa is barely larger than its original size, though its texture is markedly different. Toast it gently at 225 degrees Fahrenheit to dry and crisp the puffed grain and use it as a breakfast cereal, either on its own or in your favorite granola or muesli mixture.


Try popped quinoa granola bars or add them to muffins, cookies and breads to increase their fiber and protein content. They can also be used as the main ingredient in a number of popped quinoa bars such as sweet energy bars, bound together by sweeteners ranging from maple syrup or agave nectar to honey and organic sugar.

Mix some marshmallows into your quinoa pops recipe for a grown-up version of the well-known crisp rice treat.



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