Puffed quinoa is one of those versatile, crunchy little ingredients that instantly adds texture and fun to anything you sprinkle it on. Whether you’re tossing it into yogurt, mixing it into granola, or even using it to top a salad, it’s such an easy way to bring a little extra something to your meals. Plus, it’s so simple to make at home—just a few minutes on the stove, and you’re done! No fancy equipment, no complicated steps, just wholesome, puffed perfection
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Honestly, puffed quinoa has become my go-to snack ingredient. It’s light, crispy, and packed with protein, which makes it feel like a smart choice when I’m looking for something crunchy.
I love how it can be used in sweet or savory dishes, and it’s perfect for meal prep too—you can make a big batch and use it throughout the week. If you are looking for other easy meal prep options, check out my gochujang tofu, sheet pan cauliflower, and my delicious vegetable lasagna.
Plus, there’s something really satisfying about making it yourself at home, especially when you realize how easy it is. I know you’ll appreciate how quick and versatile this recipe is—you’ll be sprinkling it on everything in no time!
📋 Ingredients and notes
To make this puffed quinoa recipe, you’ll only need raw quinoa seeds and salt.
📖 How to make puffed quinoa
Step 1:
Rinse the quinoa under cold water using a fine-mesh strainer to remove the saponin coating that can make it taste bitter. Shake off excess water.
Step 2:
Spread the rinsed quinoa on a baking sheet or dish lined with a clean kitchen towel or parchment paper. Allow it to air dry completely.
Step 3:
Place a large, heavy-bottomed skillet or pot on the stove over medium-high heat. Allow it to heat up for a few minutes until it’s very hot. You can test the heat by sprinkling a few drops of water into the pan – if they sizzle and evaporate immediately, the pan is ready.
Step 4:
Add a small amount of quinoa to the hot skillet (about 2-3 tablespoons at a time). The quinoa should start popping almost immediately. Shake the pan gently to ensure even heating and prevent burning. The quinoa will puff up within a few seconds.
Step 5:
Once puffed, quickly remove the quinoa from the pan and transfer it to a large bowl. Repeat the process in batches until all the quinoa is puffed. Avoid overcrowding the pan to ensure even puffing.
Step 6:
Allow the puffed quinoa to cool completely. Store it in an airtight container at room temperature.
Shruthi’s Top Tip
Make sure the quinoa is completely dry before puffing to avoid steaming instead of popping.
- Use a heavy-bottomed skillet to distribute heat evenly and prevent scorching.
- Test the pan’s heat with a few drops of water; it should sizzle immediately for perfect puffing.
- Puff the quinoa in small batches to ensure each grain gets evenly heated.
👩🏽🍳 Troubleshooting FAQs
Spread it on a baking sheet with paper towels and let it air dry. For faster results, lightly toast it in a dry skillet over medium heat for a few minutes.
Make sure your skillet is hot enough. Test by sprinkling a few drops of water; if they sizzle and evaporate, the skillet is ready.
You might be puffing too much at once. Puff small batches and keep the skillet moving to avoid burning.
Use a splatter screen over the skillet while puffing to contain the quinoa kernels.
🍴 How to serve popped quinoa
Serve puffed quinoa as a topping for yogurt, smoothies, breakfast cereals, oatmeal, and salads or as a crunchy addition to granola bars, nut bars, and other baked goods like these pistachio muffins. You can also eat it as a snack or add it to your trail mix.
Make a quinoa bar with puffed quinoa, rolled oats, nuts, dried fruits, vanilla extract, chocolate chips, honey, and salt.
🍴Storage and reheating suggestions
Store puffed quinoa in an airtight container or jars with lids for up to 2 weeks and place it in a cool, dark place like your pantry or cupboard. Make sure that it’s completely cool before storing it to maintain its crunch.
🍴 More quinoa recipes
If you like this recipe, check out my other delicious recipes with quinoa:
Black Bean Quinoa Burger
Stuffed Acorn Squash
Vegan Stuffed Peppers
Stuffed Spaghetti Squash
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Puffed Quinoa
Ingredients
- 1 cup quinoa, uncooked
- ¼ teaspoon salt, substitute other seasoning of choice
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer to remove the saponin coating that can make it taste bitter. Shake off excess water.
- Spread the rinsed quinoa on a baking sheet lined with a clean kitchen towel or paper towels. Allow it to air dry completely. Se notes to quickly dry the quinoa*
- Place a large, heavy-bottomed skillet or pot on the stove over medium-high heat. Allow it to heat up for a few minutes until it’s very hot. You can test the heat by sprinkling a few drops of water into the pan – if they sizzle and evaporate immediately, the pan is ready.
- Add a small amount of quinoa to the hot skillet (about 2-3 tablespoons at a time). The quinoa should start popping almost immediately. Shake the pan gently to ensure even heating and prevent burning. The quinoa will puff up within a few seconds.
- Once puffed, quickly remove the quinoa from the skillet and transfer it to a bowl. Repeat the process in batches until all the quinoa is puffed. Avoid overcrowding the pan to ensure even puffing.
- Allow the puffed quinoa to cool completely. Store it in an airtight container at room temperature.
Notes
- Quickly dry out quinoa: You can also lightly toast it in a dry skillet over medium heat for a few minutes to speed up the drying process.
- Storage: Puffed quinoa keeps well in an airtight container for up to 2 weeks. Ensure it is completely cool before storing to maintain its crispness.
- Serving Suggestions: Use puffed quinoa as a topping for yogurt, smoothies, salads, or as a crunchy addition to granola bars and other baked goods.
- Safety: Be cautious when puffing quinoa as the grains can pop out of the pan. Using a splatter screen can help contain them.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very easy and quick recipe.
If I don’t have a strainer can I skip the rinse step? How bitter would it be? I’d like to make chocolate puffed quinoa bites!
It won’t be super bitter! Rinsing is typically better, but the recipe will still work well without rinsing (especially if you add chocolate!)
Oh awesome thank you- I will report back with results!
this seems like a recipe for “popped” quinoa rather than “puffed” quinoa. very misleading.
Hi there! “Puffed” and “popped” quinoa are often used interchangeably. But you’re right, if you’re used to store-bought “puffed” quinoa, that is typically produced through a mechnical, high-pressure industrial process, and unfortunately, cannot be replicated in a home kitchen. This recipe tries to get as close to the store-bought texture as possible by using what’s available at home.
What is raw quinoa? Is this different than what is sold in the grocery store?
Hi! I just meant to use raw quinoa to make sure folks know it’s not cooked beforehand!