Its crunchy, nutty, and light snack can exist; this Popped Quinoa is the proof. Perfect to serve as a standalone snack or a topping for yogurt, cereal, or salad. It's a lighter alternative to regular popcorn.
This is my go-to recipe(also this Indian quinoa salad); I only need a pan and quinoa. And nothing else.
Once popped, they are tiny, granular, and are super crispy. It gives a satisfying pop; these grains remain the same size even after popping but with a crunchy bite(similar to this spicy nuts).
This simple, quick, munching recipe-anyone can make it with no skill needed, all in 3 to 5 minutes.
Just add it to the pan and shake until all the grains pop.
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Why You'll Love This Recipe
⭐️Versatile to use.
⭐️Easy to make and highly adaptable!
⭐️With the satisfying crunch.
Ingredients
Quinoa: I used regular Pre-Washed Quinoa for this recipe. Choose any color of your choice: red, black, or regular.
Stores carry the quinoa as washed/rinsed or non-washed/rinsed.
You can identify it by checking the package label for terms like "pre-washed" or "pre-rinsed." This means the quinoa has already been rinsed/washed to remove saponin, a natural coating that causes bitterness.
No prepping is needed if your quinoa's package says "washed or rinsed."
If your package does not say washed or rinsed(mostly organic quinoa is not washed or rinsed), you need to rinse and dry for the best flavors and taste(see below in the FAQ sections for detailed prepping instructions).
How To Make Popped Quinoa
- Use a heavy-bottomed pan and heat it over medium-low heat. Add quinoa and spread it in a single layer. Wait until a few quinoa seeds start to pop.
- Lift the pan and gently shake it back and forth to prevent burning. Place it back on the heat and allow the rest of the quinoa to pop. If the seeds start fuming, lift and shake again. Continue this process until all the quinoa grains have popped.
The Leftovers
Let the quinoa pop to cool completely, and transfer it to an airtight container.
Store it in a cool, dry place away from direct sunlight for about two weeks, in the refrigerator for two weeks, and in the freezer for three months.
No thawing is needed; you can straightaway reheat over the stovetop for 2-3 minutes for warmth and crispiness.
Tips
- It takes only a few seconds to go from perfectly popped quinoa to burnt grains, so pay all your attention while popping.
- Heavy-bottomed pan: A cast-iron pan or any other pan with a heavy bottom ensures even heat.
- Heat: Low to medium heat is the best.
- Gently shake when needed to prevent the quinoa pops from burning.
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How To Use
- Breakfast: Sprinkle it over a smoothie, oatmeal, granola, or muesli.
- Salad & Soups: Add it over salads or soups for the crunchy bite.
- Dessert & Icecreams: Use them while making breakfast bars, chocolate bark, or topping for ice cream or pudding.
FAQ
It's a light, crunchy snack. It's dry-toasted quinoa that becomes crispy and nutty, perfect for toppings, snacks, and granola bars.
Preheat the oven to 170°F. Rinse quinoa 4 times or until the water is clear, drain, and spread on a parchment-lined baking sheet. Place on the middle rack, stirring occasionally. Dry for 2-3 hours, then proceed with the popping process.
Though we can pop the quinoa in the microwave, I find the stovetop method more reliable and effective for achieving a soft, crunchy texture.
One of our readers updated us that the air popper is throwing the quinoa because of its lightweight. So, popping quinoa with this machine is not working at the moment.
More Snack Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Popped Quinoa Recipe
Ingredients
- ½ cup quinoa pre-rinsed and dried
Instructions
- In medium to slow flame, heat a heavy bottomed pot.
- Once it becomes hot, add quinoa.
- Wait until you start seeing quinoa pops.
- Then gently shake back and forth to avoid quinoa scorching to the pan.
- Continue to do so, until all the grains popped completely.
Notes
- Watch closely, as quinoa can burn quickly-gently shake the pan to prevent scorching.
- Store in an airtight container in a cool, dry place for two weeks, in the fridge for two weeks, or freeze for three months.
- No thawing is needed; reheat on the stovetop for 2-3 minutes to restore warmth and crispiness.
Nutrition
Additional Info
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I did something wrong, I got roasted quinoa seeds and no pops ☹️☹️☹️
Hi Pascale, Sorry to hear your quinoa didn't pop! Let's try again: make sure your pan is hot before you toss in the quinoa, and don't put too much in at once. Make sure the pan is evenly heated, and keep shaking the pan gently to give each little quinoa seed a chance to pop.
Do you have the lid on at all times?
Hey Nines, if you're using a deep pan for popping quinoa, a lid isn't necessary. For shallower pans, a lid helps prevent spills. Just let the lid open slightly to let steam escape, ensuring your quinoa stays crispy.
My kids love this popped quinoa on their morning yogurt. Thanks for a fun recipe.
Perfect on my yogurt this morning! Thank you for this awesome recipe!
I made these today and ate them with yogurt. It’s a nice crunch. In a previous comment someone mentioned putting them in salads and I’m definitely going to try that.
Hey, thank you for letting us know your feedback, and happy you liked it. And hope you like the salad version as well. 🙂
Game changer!! This was so yummy, and is a much healthier option to other salty snacks. I also like to sprinkle it over salads for a bit of extra crunch!
How do I dry them after rinsing so that they're not moist when popping?
In the oven on a cookie sheet for 10 to 15mins set to 200 degrees on bake function
WOW! I've never thought to do this with my quinoa, but it looks like an incredible idea! Love how you've added it to yoghurt. Yum!
Airpopper just launched the unpopped quinoa out with the force of the airflow.
Thanks, Tamila for updating on this. I will add your note to the content of this post.
Wow! I can keep munching on this.