Butter –If you are going for a dairy free product, yo could substitute the butter with either vegan butter or coconut oil. Another great advantage of this quinoa pop is storing it on the kitchen counter for at least two weeks. So you can make this store in an airtight container, which is handy to top your cereal, salad, or yogurt. Repeat this process until all quinoa is popped. Let cool for a few minutes before eating (it will be very hot right off the stove). Ways to Use Popped Quinoa A small pan allows you to control the toasting process and ensures that you can pay attention to all the quinoa so that none of it burns. Moistened Quinoa - Using a 4:1 ratio of quinoa to water helps prevent quinoa from burning during toasting. The quinoa has time to dry out before popping. Best for eating popped quinoa alone or in salads.

quinoa bars or homemade granola. FAQs about Popped Quinoa Do you have to rinse the quinoa before popping it?

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Overnight-Soaked Quinoa - Soaking quinoa overnight makes quinoa more tender and takes away some crunch. Completely submerge your quinoa in water and store it in an airtight container. Don’t soak the quinoa for too long, no more than 10-12 hours. This method worked better for chocolate bars or energy-bite recipes with quinoa. However, I still prefer the extra crunch of moistened quinoa.

Now, another question would be, can quinoa be popped like popcorn? Yes, Of course, they can. Once popped, they are tiny and granular and are super crispy. To make popped quinoa, you only need a pan and quinoa. And nothing else. This sounds fantastic, right? To make chocolate quinoa crunch bars. You could also add a layer of almond butter to make chocolate quinoa nut bars! In the same way, you can pop barley, amaranth, sorghum, and other millets; you also can pop quinoa. Make popped quinoa granola or start loading to your breakfast cereal. This simple method is almost foolproof and focuses on getting the quinoa perfectly airy with a light nutty flavor.

Preheat the oven to 160’C. Add the quinoa pops to a large bowl. In a small bowl, combine the cacao powder and vanilla powder and mix well. This tastes plain; hence, you can convert it according to your time and mood. Add it to your breakfast in the morning, like granola, cereal, or yogurt. If you want spicy, then toss in butter with chili flakes. Tossing with butter, salt, and pepper is the ideal way to enjoy it. To store After preparing the baking pan, start by melting your butter and marshmallow, making sure to frequently stir everything with a rubber spatula. While many refer to quinoa as an ancient grain, it is a seed... a magical seed! And let me tell you why it is so special! Popped quinoa is: Customize this popped quinoa with your favorite choice of flavors. One of the best tips is to drizzle some melted butter and garlic powder to have a savory taste. Caramel sauce and chocolate shavings will also play absolutely. So the choices are many and choose you artfully.

Gradually, while mixing the quinoa pops, pour the chocolate mixture into the large bowl. Keep mixing the quinoa pops until they’re all evenly chocolatey. Here's what I experienced by testing this recipe 3 different ways: with dry quinoa, moistened quinoa, and quinoa soaked overnight.

Dry Quinoa - Toasts for too long before the quinoa pops. More quinoa goes to waste by becoming burnt—a tedious process. Let the quinoa kripsy treats cool down before cutting. This will take anywhere form 20 minutes to an hour depending on how cold it is where you are. There are only a few seconds between perfectly popped quinoa and burnt pops. So provide all your attention while popping. No worries, the popping works takes a few minutes.

Shake for even heat. Quinoa is the only ingredient here, and the improper heat source directly affects the quinoa and makes it burnt. Adjusting the heat temperature within the little time frame is highly impossible. Quinoa pops are pretty much what the name entails! Quinoa that has been popped or puffed. During this process the quinoa becomes slightly larger and gets a totally different texture.

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You will be able to see that the seeds of quinoa are popping similar to how corn pops. The outer shell will split and the centre will puff through with a white fluffy puff! I almost feel like chocolate is the only thing getting me by right now! It’s sad to say, but it’s definitely the highlight of my day (the rhyme wasn’t intentional, promise haha!). In the bowl lowest in the frame is fully popped quinoa. The colour is still darker than the raw quinoa but it has a much more evenly toasted colour, a fluffy texture, and pleasant taste. Should Your Pan Have A Lid