BIOFAIR Organic Quinoa Pops 120g (Pack of 3)

Product Information

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. If you like chocolate and you like crunchy treats, then you NEED these 2-ingredient chocolate quinoa crunch bites in your life! Water - A little bit helps keep the quinoa moist and gives you more control during the toasting process. Add in the quinoa pops when everything is melted and stir around to coat them in the marshmallow mixture. Transfer to the prepared baking pan, flatten and add the sprinkles on top. You could add as little or as much as you’d like here! Add the quinoa puffs, and stir to combine, making sure all the ingredients are coated in the chocolate paste. Taste and add a little more salt if needed.

The differences can be quite subtle but for the quinoa that I burnt… some of it popped but the pan was not hot enough so it didn’t start popping right away. That made me keep the pan on the heat for too long. You may be able to tell that the colour is darker because the seeds burnt and when I tasted them they were still quite hard and not very pleasant to eat. Moistening or soaking your quinoa overnight both work and will achieve a gorgeous golden brown toasted quinoa. The method you choose depends on how much you are willing to prepare beforehand. Directions This recipe creates a beautiful golden brown popped quinoa with a crunchy texture and a slightly nutty flavor. Some seeds may puff out a bit, but not as much as you think. Ingredients Quinoa is a grain that contains all essential amino acids unlike the other grains. Furthermore, quinoa has a high protein value as well as high quantities of fiber. Quinoa is also special because it is gluten free, which makes a favorite grain among people who suffer from Celiac disease or are gluten sensitive. I recently learned that quinoa also has a low glycemic index which makes it a perfect food to add to the menu if you are trying to control blood glucose level. Puffed Quinoa Breakfast Recipe Notes 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.

Make your order free of shipping costs! 🤑

I learned about soaking or moistening quinoa from Ancient Harvest's how-to properly toast quinoa, and it has been a game changer in making perfectly popped quinoa!

I tested it in larger pans and found the heating process more difficult to manage. Someone with more experience could control it, but that is not me! 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. 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 I highly suggest only popping a small amount (⅛ to ¼ cup maximum) of quinoa at a time. Believe me… I have tried popping more (even ½ cup) and it burns every time! After preparing the baking pan, start by melting your butter and marshmallow, making sure to frequently stir everything with a rubber spatula.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. If you hope to make "puffed" quinoa with a fluffy texture at home… this is not what you will get. Popped quinoa is often confused with puffed quinoa that you buy in stores or online. 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.

Place about 1 tablespoon of moistened quinoa into a small pan heated to medium-high temperature and flatten it into a single layer. Boil the quinoa afterward and use it as normal cooked quinoa. The toasting adds a delicious nutty, toasty flavor and would work great as a Buddha bowl or taco base. Sprinkles–When it comes to sprinkles, you could totally omit them or use some that you prefer the most!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. If you are impatient like me, you could pop them in the freezer for 5-10 minutes instead. Slice into 8 equal squares and enjoy! 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. Quinoa is a very old crop and is a pseudo-cereal, just like amaranth. It has been grown for over 5000 years in the heights of the Andes and is a staple food over there. After arriving in South America, Spanish colonialists considered the "Inka wheat" as food for the lower classes, which is why it only rose to fame in Europe over the past few decades. Puffed quinoa could be considered the popcorn of the Incas. It is made with a lot of pressure and heat. This version of the gran is airy and light and is a great as a topping or as a base for sweet dishes. Recipe for quinoa pops

This is my healthy twist on the childhood classic. Kids (and grown ups!) will love this more nutritious version- it’s the perfect texture, full of antioxidant rich cacao flavour and, of course, it turns the milk chocolatey too. The sneaky vanilla powder makes it taste extra sweet without using loads of sweetener and the quinoa pops will fill little ones with loads of energy and a protein boost too. I recommend doubling the recipe, they’re that good! When stored in an airtight container, this stays crispy for at least a few weeks. It does not require any special instructions for storage. You may leave it at room temperature. How to pop quinoa? I also tried toasting quinoa in a cast iron skillet, which was unsuccessful. While the heavy bottom helped keep the quinoa from burning, the fact that the skillet needs to be oiled does not work for this recipe… since oil is not recommended when toasting quinoa. Soaking QuinoaPopping quinoa is incredibly simple BUT it is quite easy to burn it and not pop it! So here is the key to popping quinoa…