Take a look at the photo below to see if you can tell the difference between the raw quinoa, burnt quinoa, and popped quinoa. Here's what I experienced by testing this recipe 3 different ways: with dry quinoa, moistened quinoa, and quinoa soaked overnight. 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. Despite the title, the book is for anybody who wants to reach a synergy between body and spirit with vegetarian and gluten-free recipes that will bring a bit of the yogic philosophy into your kitchen. Her recipe book, titled ‘The Yoga Kitchen’ follows yogic philosophy and combines food and holistic health as a way to connect our energy, mind and body through the food we eat.

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: In a small saucepan on medium heat, melt together the coconut oil and honey/maple syrup. Stir in the cacao/vanilla powder and whisk well. 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. So, always shake in sideways. This makes the quinoa's surface get even heat. At times, lift the pan and shake sideways when smoke starts to develop.When I tasted; what I thought was popped quinoa… it was still quite hard, tasted a little burnt, and I figured that must be what popped quinoa tasted like. Until… 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.

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 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. Quinoa seeds have a very bitter coating called saponins that work as a natural deterrent to birds and other pests. These same saponins can potentially cause intestinal irritation, especially in those who already have digestive issues. Puffed quinoa is a dream ingredient for all those with a sweet tooth. How about a nut and seed treat with quinoa? Make our nut clusters! Or some protein, with our crispy soy bites? You can also use the quinoa as a fluffy topping on your açaí smoothie bowlor a quinoa cashew porridge. We also like to use the quinoa as an ingredient in our treats, for example in our organic chocolate shards with blueberries and quinoa and the organic whole grain rice cakes with 7 seeds. Buy KoRo's puffed quinoaYes, we have actually written a love song for our puffed quinoa! And there's a reason for it: puffed quinoa is a real all round talent for your dishes. The fluffy puffed grain is vegan and is usually consumed raw, as an airy and crunchy topping on your muesli or bowl. A great complement or substitute to your conventional muesli and granola! Puffed quinoa – what is that? Moisten quinoa with a 4:1 ratio of quinoa to water (or soak quinoa overnight, completely submerging it in water.) Quinoa is a grain that originated in the Andean region of South America. It was mostly consumed by the people living around lake Titicaca thousands of years ago, that would today be an area between Bolivia and Peru. Quinoa was considered by the Incas as a sacred grain or the mother of all grains. Quinoa Pops or Puffed Quinoa

As soon as you can tell that most of the seeds have popped, pour them into another bowl and get them off the hot skillet right away! If they stay on the skillet for longer than a minute or so they will burn and have a burnt, bitter taste. Now sprinkle the hazelnuts, cranberries and pistachios evenly over the surface and, using the palm of your hands again, press everything together tightly and evenly to roughly 2–3cm (¾–1in) deep. Leave to cool, then place in the refrigerator to firm for 30 minutes. Plus, by eliminating the rinsing process that most recipes call for, you get a crunchier and more flavorful popped quinoa. What Goes In This Recipe? Puffed quinoa is more like puffed rice. It is light and airy, which is achieved through a mechanical process (which cannot be replicated at home).quinoa bars or homemade granola. FAQs about Popped Quinoa Do you have to rinse the quinoa before popping it?