Quinoa has long been a major crop in the Andean region, but has only recently spread to the rest of the world. You may have tried cooking these protein-rich seeds by treating them like rice grains before, but it's definitely worth trying to “pop” them like you're making popcorn. This is a quick and undemanding recipe (especially if the quinoa has been pre-washed), excellent both to be served as a snack and to be used as a crunchy decoration.
Steps
Part 1 of 3: Wash the Quinoa (Optional)
Step 1. Decide if you want to wash it or not
By nature, quinoa produces bitter substances called "saponins". Most food companies process it to almost completely remove these substances before packaging, but it may still have a slight bitter note. Washing the quinoa is used to remove any residual saponins; However, it is good to know that to start cooking you will have to wait at least half an hour, because the seeds must be completely dry again.
If you don't intend to wash it, go directly to the cooking section
Step 2. Wash it in a bowl
Transfer the quinoa to a bowl, then submerge it with cold water. If there are residues of saponins, you will see a slight foam form on the surface.
Step 3. Drain it with a colander
Pour the contents of the bowl into a fine mesh colander. Now put the quinoa under running cold water to remove the foam.
Step 4. Repeat the steps until no more foam forms
Put the quinoa back into the bowl to see if there are still any saponin residues, then wash it one more time. The quinoa is ready when no more foam forms on the surface of the water and all the seeds remain at the bottom of the bowl.
Step 5. Set the oven to the lowest possible temperature
Select the lowest heat level there is, generally around 50 ° C. There is no need to wait for the oven to heat up, you can go directly to the next step.
Step 6. Let the quinoa dry in the oven
Spread it evenly on a dry baking sheet. Bake it, then check it every 10 minutes, taking advantage of this to separate the seeds that have stuck to each other. Remove it from the oven as soon as it is completely dry. Generally, this will take 30 to 60 minutes.
- Leave the oven door ajar to further reduce the risk of burning the quinoa.
- You can remove the pan from the oven a few minutes before it is completely dry, but once in the pot you will have to wait long enough for all the moisture to evaporate before you see it burst. In some cases, you may have to wait as long as 10-30 minutes.
Part 2 of 3: Pop the Quinoa
Step 1. Heat a pot with a sturdy bottom
To prevent quinoa seeds from bursting out of the pot en masse, it is important to choose one with a lid or at least 15 cm high. Heat it over medium heat.
Step 2. Add the oil (optional)
Many people prefer to pop it without using any fat, for health reasons. If you prefer puffed quinoa to have a crunchy texture, pour about a tablespoon of oil into the bottom of the pot (or enough to coat it). The ideal is to use an oil with a delicate taste, such as sunflower oil.
Step 3. Pour some quinoa seeds into the pot to test the heat of the oil
Add a sprinkling of completely dry seeds; if the degree of heat in the pot is correct, you should see them bursting within seconds. Quinoa doesn't expand as much as corn kernels when they turn into popcorn; what happens is that it gets darker, leaps into the air and releases a fragrance reminiscent of dried fruit.
Step 4. Add enough quinoa to coat the bottom of the pot
When you're sure it's hot enough, you can pour the quinoa into a single, even layer.
Step 5. Shake the pot until the pops begin to slow down
Move it constantly to even out the temperature and prevent the seeds from burning or sticking to the bottom of the pot. When the pops become less frequent, remove the pot from the heat. Generally, the time it takes to prepare puffed quinoa is around 1-5 minutes.
- If you are using the lid, move it slightly a couple of times to let the steam escape. Remember to open it in the opposite direction to yours so as not to risk burning yourself with the steam or with some quinoa seeds.
- You can extend the cooking time in an effort to achieve a crisper texture, a more golden color, and a more intense fragrance, but remember that quinoa tends to burn very easily once popped.
Step 6. Reduce the heat until the pops stop completely
Provided you don't smell burning, you can cook the quinoa for another minute or two by constantly moving the pot to keep it from direct heat. Once ready, pour the puffed quinoa into a large pan in which to let it cool.
Part 3 of 3: Using Puffed Quinoa
Step 1. Season it to enjoy it as a snack
Replace ordinary popcorn with a bowl full of puffed quinoa. You can add salt and pepper to taste, or add some aromatic herbs powder or a thin layer of spicy oil.
Step 2. Add it to your breakfast cereal
You just made a healthier version of puffed rice. Eat it with milk or add it to homemade granola (before or after cooking).
Step 3. Spread it on the salad or on a plate of vegetables
Puffed quinoa gives a crunchy note to your dishes, replacing for example croutons or dried fruit. In addition to raw vegetables, it also goes perfectly with those cooked in the oven or sautéed in a pan.
Step 4. Use it to make energy bars
You can prepare an energetic and protein-rich walking snack by combining it with dried fruit and other ingredients that energize the body.
Step 5. Add it to the cookie dough
Replace it apart from the oat flakes in the oatmeal cookie recipe, or add it to the mixture of your favorite sweets to make them more protein and crunchy.
