Puffed quinoa

Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.

Puffed quinoa

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As needed:


black quinoa

As needed:


white quinoa

As needed:


sunflower oil

Preparation method

  • Boil the black and white quinoa until the tiny rings start to come loose.
  • Dry at 80 °C for approx. 4 hours.
  • Puff up the quinoa in a pan of oil at around 220 °C.
  • Drain and, if desired, sprinkle with salt or icing sugar, depending on what it will be used for.

Serving suggestions

  • As a crunchy garnish in a dessert, e.g. with vanilla ice cream and pear components.
  • As a crunchy garnish in a savoury dish, e.g. as a topping on celeriac crémeux.

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