Puffed Quinoa

By corlear

Ingredients

• For the cooked and dry quinoa:
• 4 oz quinoa
• 11/4 cup water
• To finish:
• 11/4 cup 0.4º olive oil
• 10 61/2 x 11/4" cellophane bags
• salt

Details

Servings 10

Preparation

Step 1

For the cooked and dry quinoa:
1. Bring the water to the boil, then add the quinoa and stir.
2. Cook for approximately 30 minutes until it is completely cooked (If you cook it for any longer, it will be doughy and unusable)
3. After the cooking time is over, drain and freshen in cold water.
4. Squeeze out all the water and scatter the quinoa over a baking tray lined with a sheet of baking paper.
5. Leave to dry at room temperature for a minimum of 24 hours or 9 hours in the oven at 195ºF. It should be totally dry and loose.
6. Keep in a cool, dry place.

Final Steps & Preparation:
1. Heat the oil to around 325ºF, until it is piping hot
2. Put small amounts of quinoa in the oil.
3. When the quinoa puffs up, strain and spread over kitchen paper.
4. Season with salt.
5. When it is cold, fill the cellophane bags. Close them and serve.