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If you are like me then you’ve read the title and you wonder what the heck is puffed quinoa. Well, puffed quinoa is actually the plain old familiar quinoa, heated on a stove till it’s puffed. Somewhat like popcorn, only healthier.
The cool thing here, is that instead of sending you on a trip to your local health store, I’ll show you how to puff them easily at home in a couple of minutes! The result is cheaper puffed quinoa and more control over the quality of your food.
I learned how to puff quinoa from this lovely blog, and the idea is pretty simple: you warm up a large pot over medium heat, and when it’s hot you pour the quinoa into the pot, making sure it stays in one layer,
close the lid, and shove the pot gently just a bit from one side to the other every few seconds, and listen. Really listen. Unlike popcorn, the quinoa is a quiet lady, one that puffs quietly creating just a very quiet little crackle pop, and its popped state is only the tiniest bit larger than its unpopped state (nothing like popcorn!). Once your first round of quinoa has popped (a minute or two), pour it straight into a bowl and repeat until you have 1/4 cup (would take 2-3 rounds probably). The difference between crispy puffed quinoa and burned quinoa is a matter of seconds, so pay close attention to this part.
Ever since I found out about this cook puffed quinoa, I feature it in many of my recipes, so stay tuned, more to come! And now let’s head on to the recipe.
The Dishometer Rating:
- ¼ quinoa
- ¼ cup either coconut flakes or sesame seeds
- 400 grams pitted majhul dates
- 2 table spoons raw sesame paste
- Warm up a large pot over medium heat, when it's hot pour part of the quinoa into it, making sure the quinoa stays in one layer, close the lid, and shove the pot gently just a bit from one side to the other every few seconds.
- Listen carefully to the quiet crackle pops, and when you hear no more crackles (1-2 minutes) pour it straight into a bowl and repeat until you have ¼ cup (would take 2-3 rounds probably).
- Notice: the puffed quinoa popped state is only the tiniest bit larger than its unpopped state (nothing like popcorn!). The difference between crispy puffed quinoa and burned quinoa is a matter of seconds, so pay close attention to this part.
- Once done, place the puffed quinoa along with all other ingredients in a food processor, and process until it forms a sticky dough.
- Spread the dough onto a pan covered with parchment paper, place another sheet of parchment paper on top of the dough, and using the bottom of a cup press the mixture into the pan.
- Move to the fridge for at least a couple of hours to settle, then cut and serve.
- Store in the fridge, or in the freezer for firmer larabars.
P.S.
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Moran
4 תגובות
Do you rinse the quinoa first? Does it need to be dry?
I don’t rinse it.
Is raw sesame paste the same as tahini?
Yes.