Consider a pop star of a different (quinoa) variety

During a Saturday night Netflix and popcorn binge, I became curious. Not about my compulsion to finish a bad series in the hope that it will spontaneously improve, but about my snack, which was the only star of the evening. If I can pop corn, what else pops on the stovetop?

Quinoa! In literal minutes, you can transform this protein-rich, seed-turned-grain-substitute, into a puffy and — with one exception we’ll discuss later — tasty treat.

While most recipes instruct you to rinse the quinoa first, I found zero taste difference when I didn’t. I give you permission to skip that step, unless you know you are sensitive to saponin, the coating on the quinoa seeds. If you do wash your quinoa, dry the seeds relatively quickly in a 200-degree oven for 30 minutes.

My research suggested puffing the quinoa like popcorn, using a pot with a tight-fitting lid. However, my lid trapped moisture, even with thoroughly dry seeds, which delayed popping and made the quinoa chewy. Instead, I puffed the quinoa in an open pasta pot, stirring the seeds with a wooden spoon, and trusting the pot’s high sides to contain any flying quinoa. While the risk of an exuberant seed shooting your eye out is small, it is never zero. Wear eye protection, like onion or swim goggles, to be safe.

Popped quinoa tastes like toasted nuts and is a delicious addition to trail mix, yogurt, cookies and any recipe made with peanut butter. It does not, unfortunately, work as a puffed cereal substitute. My quinoa crispy treats were a gritty waste of good marshmallows. Save yourself an evening of regret and use popped quinoa strictly in supporting roles.