Recipe for quinoa puffed onion rings | CBC News (2024)

FAQs

Is popped quinoa the same as puffed quinoa? ›

Puffed quinoa won't give you the huge puffy kernels you see in commercial cereal, which are created in a vacuum, but puffing gives an unique different texture. For example, puffed quinoa only becomes slightly larger, but popping gives it a lighter texture and crisp surface, as well as a nuttier flavor.

Give the rings a nice soak in low fat buttermilk. Here's why you are soaking the onions in buttermilk: the buttermilk soak will soften your onions, making them tender inside the crispy coating. Furthermore, the buttermilk soak will allow the egg whites and all the breading to adhere easier to the onion slices.

They're high in protein which keeps your body happy & is responsible for your satiety, making it a great ingredient to use for snacks as it can easily be added to any recipe! They're high in fiber which controls our blood sugar levels, regulates our bowel movements, and contributes to a healthy digestion.

There are 284 calories in a 1 cup (70.149g) serving size of Puffed Quinoa. The calorie breakdown is 17% fat, 69% carbs, and 15% protein.

When it comes to batter, ensure it's not too thin or it will drip right off your onion ring. Also, make sure your batter is ice cold, as this makes for a lighter coating when it's fried. In contrast, ensure your oil is piping hot at around 360 to 375 degrees Fahrenheit before dropping in your battered rings.

Canola oil or Vegetable oil are the best to use for deep frying. PRO TIP: The onions should rise to the top of the oil almost immediately if the oil is at the right temperature. If it's not hot enough, the onion ring will sink (and likely stick) to the bottom and the batter will fall off.

Have you ever wondered why you soak onion rings in buttermilk before being fried? It may appear to be an odd procedure, but it serves a crucial purpose in making the perfect crispy and tasty food. The lactic acid in buttermilk helps to tenderize the onions, making them softer and more flavorful.

Popping is a process in which kernels are heated until internal moisture expands and pops out through the outer shell of the kernel, whereas, puffing is a process where, sudden release of water vapour and expansion of pre-gelatinized kernel.

Puffed rice retains the shape of the rice grain, but is much larger. Popped rice, on the other hand, refers to rice grains where the hull or the bran is intact. When cooked, the kernel explodes through the hard outer covering due to heating. Popped rice has an irregular shape similar to popcorn.

So, you will find quinoa in your breakfast cereal in two forms. Puffed quinoa, and quinoa flakes. Puffed quinoa is less raw than quinoa flakes as it is popped using heat (like puffed rice). Quinoa flakes, on the other hand, are pressed raw (like rolled oats).