Popped Quinoa

Printed from healthyfamilycookin.blogspot.com

  1. Heat a deep, pan on high until it gets really hot. You don't need any oil in it or anything. Just a hot pan. Update: Different pans will heat in different ways so you may need to experiment a little with the temperature. I usually use a non-stick, heavy-duty pan. If you use stainless steel pan or a pan that is lighter in weight, you may need to adjust the temperature to medium or even medium low so that the quinoa doesn't burn.
  2. To test if ready, drop a pinch of quinoa in the pan. If it pops within a few seconds the pan is hot enough. Pour out the test kernels into your bowl and you're ready to begin.
  3. Add 1-2 Tbsp. of quinoa to the bottom of the deep pan on your burner. You'll have to experiment with the amount. You want about a single layer of quinoa on the bottom of the pan. Because this grain is so small, it will burn easily so don't add too much at a time.
  4. As soon as the kernels begin to pop, lift the pan off the burner (this should only take a few seconds). Shake and swirl the pan around off the burner to rotate the grain until the popping stops.  The kernels only pop a few inches so it's not necessary to have a lid on the pan, as long as your pan is deep enough.  If your quinoa burns, you may need to turn the heat down a little - to medium high or so.
  5. Pour the quinoa into your bowl and repeat steps 1 through 4 until you have the desired amount of popped quinoa.

Don't worry whether every single kernel of quinoa popped or not. Unlike popcorn, unpopped quinoa will not break your teeth and it is still great to eat.