Over the years, I have cooked quinoa in various ways. The most unusual thing is pop. I am told that this is also toasted quinoa. Once toast you can do as much as you can, but let's explain the best way to pop Quinoa first.
Pop your quinoa
Take a small amount of vegetable oil and warm it with bread on the hob. Some dishes say you do not need oil, but in my experience, I make all the difference using just tea spoon. When the oil is warm, put a cup of quinoa grain in a pan and heat it. Always move the grain. After about a minute, it begins to see the grains start to fly to the bread. They can go up a few inches so that the same sound popcorn will pop out.
When quinoa's grain turns to light brown, you are ready to remove it from the pot. Be careful not to cook the kernel excessively as it may happen very quickly. When you grain the grain on the plate for 30 minutes, you are ready to eat. They mix things like peanuts and popcorn.
What to do with popped cereals
I mixed some toast brown flaxseed and popquinore in order to make the most exquisite mixture of flavors. When the flax pops, you need to cover the pan with a lid and shake it during cooking. This is because flax crop jumps high enough to jump out of the pot.
Adding pop quinoa and pop ama, some nuts and raisins, there is one of the health snakes you can imagine. It is also a completely tasty taste. Once you make a batch, you can store it in a closed container for several days. I guarantee that it will not last long as you eat it.
If you pop the quinoa again, add 2 cups of water and boil it in the usual way. The seed absorbs all the water and there is extra jujube flavor to go with the recipe you make.
The last thing you can try is to sprinkle toast quinoa in your breakfast porridge. It tastes better with flakes of Quinoa and flakes of traditional oat porridge. It also makes porridge a very nutritious, substantial beginning of the day.
