Popped Quinoa Recipe
These popped quinoa are a crispy, crunchy snack, or toss them as a topping for yogurt, cereal, or salad. They are also a feel-good munch.
Servings: 6 servings
Calories: 52kcal
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
Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1mg | Potassium: 80mg | Fiber: 1g | Vitamin A: 2IU | Calcium: 7mg | Iron: 1mg
