Puffed Quinoa Recipe: 4 Ways to Use Puffed Quinoa

Quinoa (Chenopodium quinoa) is an ancient grain in the amaranth family. Pronounced “keen-wah,” the grain has roots in the Peruvian Andes going back over 5,000 years, with hundreds of different cultivated varieties to its name. Quinoa is a complete protein, gluten-free, and high in dietary fiber (twelve grams per cup), essential amino acids, and minerals like iron and magnesium.

Puffed quinoa, or popped quinoa, consists of raw quinoa seeds cooked on the stovetop until they “pop.” Puffed quinoa has all the nutty flavor of cooked quinoa, with an airy, crispy crunchiness that adds a subtle, crackling texture to breakfast cereals and various snack foods.

Treat crispy quinoa puffs as you would puffed rice cereal, chia seeds, buckwheat, and millet. You can incorporate the seeds and grains into healthy snacks, like gluten-free quinoa granola, and dessert recipes like cookies. Here are some ways to use it:

1. 1. Breakfast cereal: Enjoy a bowl of puffed quinoa as breakfast cereal, or combine it with peanut butter or almond butter (or your nut butter of choice), dried fruit like dates, and shredded coconut to make nutrient-dense, high-protein, vegan-friendly cereal bars and bites.
2. 2. Garnish: The puffed grain adds a satisfying crunch to sweet and savory dishes alike. Use puffed quinoa as a finishing touch on soups, salads, ice cream, or homemade chocolate bark.
3. 3. Granola: Add puffed quinoa to your next batch of homemade granola (or muesli), tossed on a baking sheet with rolled oats, chopped nuts, and maple syrup. It’s perfect for snacking or serving with a splash of almond milk or Greek yogurt. Learn how to make homemade granola without a recipe.
4. 4. Marshmallow treats: Use puffed quinoa to replace puffed rice in your favorite marshmallow treats: Simply combine puffed quinoa with marshmallow fluff, spread it into an even layer in a baking dish, and place it in the refrigerator to set.

You can make puffed quinoa with any variety found in grocery stores, including black quinoa, red quinoa, white quinoa, or a blend. Here’s what to keep in mind:

1. 1. Watch carefully to avoid burning. Thanks to their size, quinoa grains take hardly any time to pop—but they will burn quickly if left unattended. Shake or stir the raw quinoa often to prevent scorching, and take off the heat as soon as they appear golden brown and toasted.
   
2. 2. Pop in batches. Like stovetop popcorn, some quinoa kernels may not pop in a crowded pan. Depending on the size of your pan, you may need to pop the grains in batches to ensure the raw quinoa can fit into a single layer with plenty of room to move around.
3. 3. Add flavor with seasonings. Think of puffed quinoa as a vehicle for texture and flavor: Season with nutritional yeast, truffle salt, or spice blends like Chinese five-spice, chaat masala, or shichimi togarashi for a dynamic garnish that enlivens any dish.