Wash and rinse the quinoa in cold water. Place 1/2 cup of quinoa and 1 cup of water in a saucepan and bring it to a boil. Simmer then cover and cook until all the water is absorbed which takes about 15-20mins. You will know the quinoa is cooked when the grains appear translucent and the germ ring will be clearly visible on the outside edge of the grains.
Puffed or popped quinoa is a fun way to enjoy this super healthy grain. Top it over your morning cereal bowl, smoothie bowl, salad, add them in your homemade energy bars, homemade granola or simply snack on them. The options are endless.
Homemade popped quinoa tastes very much like popcorn but is very crispy but unlike popcorn it will not be fluffy after popping. It is very easy to make your very own puffed quinoa at home. Let see how.
1) Take quinoa in a fine mesh strainer and wash it under cold running tap water thoroughly. This procedure is required to wash off the saponin that coats the quinoa which gives off a very bitter taste. Hence rinse the quinoa nice and good before proceeding with rest of the steps.
2) Spread the washed quinoa with the help of a spoon or spatula onto an ungreased baking sheet.
3) Dry the quinoa in the oven set at the lowest temperature (mine is 170F) with the oven door open.
4) Stir the quinoa frequently to ensure all the grains dries evenly and thoroughly for around 30mins.
5) Take a regular sauce pan or a heavy bottomed pan and heat it on a medium flame. Add around a teaspoon of any oil like coconut, vegetable or peanut oil in the pan. I used a non stick saucepan, added no oil and it worked perfectly fine.
6) Add 3 – 4 tsp of quinoa at a time so that there is an even layer of quinoa in the pan. You can add more if you are using a large pan. Cover with lid or hold the lid in your direction as the quinoa starts popping. Shake the saucepan in between when the quinoa starts popping. Trust me you will need a lid for this because they will start jumping and flying out of the pan.
7) You will know its done when the popping sounds reduces/stops. Immediately transfer the quinoa into a bowl or a dish and repeat the same procedure with rest of the quinoa. As seen in the picture the quinoa will be brown in color post popping/puffing.
Are you a vegetarian and want to include healthy protein in your diet? Are you looking for gluten free food to include in your diet?
QUINOA… is the answer for all these questions. It is loaded with proteins and is gluten free. In addition to that, it is high in dietary fiber, phosphorous, magnesium and iron. So undoubtedly quinoa is called as the superfood.
So here is my new invention (recipe)…..bored of the regular chapatti (indian bread) and bhaji (veggies) for afternoon lunch, this what i came up with:
Ingredients: (Serves 2)
1/2 cup Quinoa (anyone which is available, i used the organic tricolored quinoa)
1 onion finely chopped
1 tomato finely chopped
1/2 – 1 cup of chopped button mushrooms
1/2 – 1 cup of broccoli florets
1/4 cup of cottage cheese cut into small squares (you can also use tofu)
2 tbsp of olive oil
1 bay leaf
1/2 tsp of cumin seeds
1/2 tsp of chili powder
1/2 tsp of cumin powder
1tbsp of minced garlic (u can also use ginger-garlic paste)
1/4 tsp of oregano
1 tsp lemon juice
Coriander leaves for garnishing
Salt and pepper for seasoning
For that extra indian kick you can also use garam masala 🙂
In another pan heat the olive oil. Once the oil is hot add the cumin seeds and bay leaf. You can also add the bay leaf in the quinoa while its cooking. Add chopped onions. Saute and cook the onions for few minutes. Now add the chili powder and cumin powder and mix well. Add all the vegetables except the cottage cheese and mix well. Add oregano, salt and pepper for seasoning. Let the vegetables cook for about 5-10 mins. Add the cottage cheese and stir carefully without breaking them. Finally add the quinoa into the vegetables and mix well. Let it rest for about five minutes before serving. Serve hot with coriander leaves and a splash of lemon juice.