Category Archives: Vegan

Pumpkin Spice Peanut Butter Roasted Chickpeas – Easy, Inexpensive, Satisfying Snack

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If looking to add a little pumpkin spice magic to your day yet stick to your best healthy snacking intentions, Pumpkin Spice Peanut Butter Roasted Chickpeas deliver big taste in a wholesome little package. It’s also super inexpensive (about $1.50 per batch using convenience canned chickpeas) compared to the $5-$10 dollars I see for other bagged “healthy” snacks.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!

Made with simple, good-for-you ingredients including chickpeas, peanut butter powder, olive oil, and pumpkin pie spice blend. These are pantry items I typically always have on hand, meaning that a better-for-me snack filled with protein, fiber and a satisfying crunch can be whipped up whenever the mood strikes.

Roasted chickpeas are great snack choice to take on the go as they don’t need refrigeration, utensils or leave greasy or grainy residue on your hands. Plus, they give you that sustaining energy boost thanks to a nicely balanced profile of 10g protein, 28g carb (4g of fiber), and 6g of fat.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!

TIPS: PUMPKIN SPICE PEANUT BUTTER ROASTED CHICKPEAS

2-step Roasting: The chickpeas roast in two segments – first, about 20-25 minutes plain and unoiled or seasoned and second, another 5 minutes after being coated with the spice mixture. The spice coating isn’t added at the front end (like many savory recipes) because the natural sugars in the maple syrup (or any other sweet flavor) would burn and become bitter if they had to endure too much time in the oven.

Ingredient Substitutions: You can replace 15-oz can of canned chickpeas with 1 ½ cups homemade (just don’t season them). The peanut butter powder can be replaced with almond butter powder in the same amount. Also, you can swap the olive oil for coconut oil or avocado oil. You can swap the maple syrup for honey. If you don’t have pumpkin pie spice blend, you can substitute an equal amount of ground cinnamon and pinch of nutmeg.

Skinning Chickpeas: Once you rinse and drain canned chickpeas, pour them out onto a clean dishcloth or paper towels and gently rub while rolling around to remove the outer seed coat (skin) – while it is definitely edible, rich in fiber and nutrients (so don’t worry if you miss a few), it has a tendency to fall off and burn during roasting.

Scaling Up & Pans: It’s easy to double or triple or go higher on this peanut butter chickpea recipe by simply increasing all the ingredients in the same ratio. However, note that your pan size will increase as the chickpeas need to roast in a single layer (don’t pile them up). One batch can be done in a 9”x6” toaster oven pan (I like this non-stick toaster oven pan), a 9”x9” brownie pan or a standard cake layer pan. Two to three batches can be accommodated on a standard rimmed baking sheet. Anything higher, you’ll have to go to two pans or more.

Storing Leftovers: Keep leftover pumpkin spice chickpeas in an airtight container or plastic zip-top bag (I like reusable zip storage bags). They can stay on the counter for about a week (if they even last that long!). I’ve not tried freezing them, so I can’t recommend.

Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!
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5 from 5 votes
Pumpkin Spice Peanut Butter Roasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g of protein per serving (perfect for a snack), 4g fiber and 198 calories. Easy-peasy to make, using canned chickpeas and I even baked mine in the toaster oven!
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Pumpkin Spice Peanut Butter Roasted Chickpeas
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Pumpkin Spice Peanut ButterRoasted Chickpeas – a yummy treat that isn’t so scary for the season. 10g ofprotein per serving (perfect for a healthy snack), 4g fiber and 198 calories. Easy-peasyto make, using canned chickpeas and I even baked mine in the toaster oven!

Course: Snack
Keyword: chickpeas, peanut butter, pumpkin spice
Servings: 3 servings
Ingredients
  • 1 15- oz can chickpeas drained and rinsed
  • 2 teaspoons olive oil or melted coconut oil
  • 4 teaspoons maple syrup
  • 2 tablespoons peanut butter powder or almond butter powder
  • 1/2 teaspoon ground pumpkin pie spice
  • 1/8 teaspoon fine sea salt
Instructions
  1. Drain and rinse can of chickpeas. Pour out on a dry dishcloth or paper towels and gently rub any “skins” off, discarding. Let dry while oven preheats to 400F degrees.
  2. Line small rimmed baking sheet in parchment paper or a silicone baking sheet.
  3. Bake for 20 minutes, stopping to shake or stir up the pan once or twice to encourage even roasting. Remove from oven and temporarily set aside, but keep oven on.
  4. In smallish bowl, mix together oil, nut butter powder, pumpkin pie spice and salt until it forms a thin paste.

  5. Pour in pan the pan of baked chickpeas and stir until evenly coated. Return to baking sheet, spreading out in a single layer. Cook again at 400F for 5- 6 minutes, stirring halfway through.

  6. Let cool, enjoy! Store leftovers in an air-tight container for up to a week.
Recipe Notes

Note: This post contains affiliate links. Commissions are used to offset operating expenses for The Fit Fork.

Small Batch Hummus to Serve One or Two

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Buying a big tub of hummus can seem like such a commitment, especially if you’re snacking solo or with a just friend or two.  My Small Batch Hummus recipe is perfectly proportioned so that you can finish it off in two sittings (or one snack session if super hungry) – or share it with a buddy and have no leftovers clogging up the fridge!   

Small Batch Hummus - Cooking for One

Exciting News:

This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)

Plus, when you make homemade hummus, you’re in total control of the ingredients – there’s no weird preservatives, additives, or yucky stuff.  Plus, you get all the benefits of chickpeas, they are abundant in dietary fiber and also a good source of plant protein, iron, folate and other essential nutrients.

It’s fast, it’s easy, there is no cooking – you start with a can of chickpeas. Of course, you can make your own chickpeas, but that adds a lot of time and hassle to what is an easy-peasy snack recipe for one or two.

skin on chickpeas
Gently rub any remaining skins off your chickpeas for smoother hummus.

After draining the chickpeas (a legume sometimes referred to as garbanzo beans), pour them out onto a clean dishcloth or paper towels and lightly rub dry. In addition to drying the chickpeas, the other goal here is to remove any lingering skins. The light patting dry will encourage stragglers to fall off, simply pick the skins out and discard. The skins will do no harm if they end up in your hummus, it will just be not quite as smooth and creamy.  

Then, it’s just a matter of whipping everything up in a food processor or blender. Since this is a small batch appetizer recipe, a mini food processor or personal sized blender will work best.

How to Serve Small Batch Hummus

  • Simply paired with raw veggies like carrots, celery, radishes, squash rounds are my favorite way to eat hummus.
  • Serve with pita wedges for dipping, smear on crackers, or spread on slices of toasted baguette.
  • Elevate sandwiches, wraps and quesadillas by spreading around as part of the filling.
  • Get creative and toss with hot pasta or zoodles for an instant chickpea sauce.
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Leftover Chickpeas in Can? While this homemade hummus for two uses just half a can of chickpeas, don’t throw the remainder out — you have options. First, you could easily double the homemade dip recipe, it scales up beautifully (however, do note the capacity of your mini food processor and use a bigger processor or blender, if needed). I also have another “1/2 can chickpea” recipe — Air-Fryer Crispy Chickpeas for One which also make a fabulous, heathy snack or salad topper.

Air Fryer Crispy Chickpeas for One a=is a quick, easy and healthy snack with lots of dietary fiber plus protein, iron, and folate.

Make both the Small Batch Hummus and the Air-Fryer Crispy Chickpeas for Ones and kill off the whole can at once making healthy snacks.

This post contains affiliate links.

5 from 9 votes
Small Batch Hummus - Cooking for One
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Small Batch Hummus
Prep Time
5 mins
Total Time
5 mins
 

Make just enough homemade hummus to get your through a couple health snack sessions — or to share with a friend. Easy, healthy, and homemade, a fantastic snack and spread to add to your active lifestyle. Lots of dietary fiber and a good source of plant protein, dietary fiber, iron, folate and other important nutrients.

Course: appetizers, dips, snacks, spreads
Cuisine: Mediterranean
Keyword: appetizer, chickepeas, dip, garbanzo beans, snacks, spread
Servings: 2 servings
Ingredients
  • ¾ cup canned chickpeas drained and rinsed (about half a 15.5-ounce can)
  • 3 tbsp olive oil plus an additional 1 teaspoon for topping, if desired
  • 1½ tbsp tahini
  • 1 tbsp lemon juice
  • ½ tsp garlic or garlic paste
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1/2 teaspoon smoked paprika
Instructions
  1. Place all the ingredients in a personal-sized blender or mini food processor; process until smooth. If the consistency seems too pasty or thick, blend in 1 teaspoon of water at a time until desired texture is achieved.
  2. Transfer the hummus to serving bowl and drizzle with 1 teaspoon of olive oil and a sprinkle of paprika.
Recipe Notes

NOTE: Store the leftovers in an airtight container in fridge for up to 4 days.
VARY IT! Extra chickpeas from can be kept in an airtight container in fridge for a few days and added to salads, soups, and wraps

LEARN MORE! This small batch dip (or spread) is featured in my upcoming cookbook, Cooking for One for Dummies (which can be pre-ordered now, ships on March 7, 2023)

Air Fryer Crispy Chickpeas (for One)

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Air Fryer Crispy Chickpeas make snack time a happy time and a healthy experience, especially when that craving for something salty-crunchy hits but are trying to stay away from chips.

If you’re like me, you’ll want to eat theses roasted chickpeas warm, right off the air-fryer and pop the lightly-seasoned, crispy delights into your mouth, one after one! Definitely one of my favorite single-serve snack ideas!

The good news is that unlike typical crunchy snack foods, you control the fats, the sodium, and the flavor. Nothing is processed or yucky, it’s just the goodness of garbanzo beans (the other common name for this legume) simply dressed up with a hint of flavor.  

This quick snack recipe for one makes a single serving (as hinted, lol) and uses ¾ cup of chickpeas (also called garbanzo), about half a can. To use up the other half of the can, check out this Small Batch Hummus recipe (or just easily double the ingredient list for the Air Fryer Crispy Chickpeas below).

PRO TIPS:

Remove skins from chickpeas to help oil & spices adhere.

Remove Skins:  Often canned chickpeas still loosely have their “skins” on. Most fall off during rinsing but any remaining can be removed by patting dry on a paper towel and loosely rubbing around until removed. You CAN eat chickpeas with the skins still hanging on, there is no harm! But removing helps the oil and spices cling onto the legume better in this recipe and for hummus recipes, it creates a smoother outcome.

Oven Option: If you don’t have an air fryer (I LOVE my Omni Pro Plus 18L), the general rule of thumb for crisping up garbanzo beans in the regular oven is to use the same temperature, but double the cooking time (shaking pan around every 10 minutes to promote even cooking).

Seasonings: Instead of smoked paprika, try curry powder, chili powder, Italian seasoning, Everything Bagel spice, or any other spice or blend you can dream up. Even homemade gingerbread spice with a pinch of stevia would make a delicious, unique chickpea snack.

How to Serve: Of course, eating warm off the pan is the obvious way to serve roasted chickpeas! They are also delightful tossed on a salad for extra nutrition and texture. Also try soups (instead of croutons) and as a garnish atop dips (like hummus) or your main entrée (like so yummy with salmon and greens)

How to Store: To maintain crunch, store roasted chickpeas covered at room temperature, for up to a couple days. If desired, pop back into a pre-heated 350F air fyer for 1 to 2 minutes to warm and re-crunch.

This post contains affiliate links.

5 from 5 votes
Air Fryer Crispy Chickpeas for One is a quick, easy and healthy snack with lots of dietary fiber plus protein, iron, and folate. A mindful way to satisfy that salty-crunchy craving when trying to stay away from chips and processed foods.
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Air Fryer Crispy Chickpeas for One
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

Crunchy, crispy and addictive! This fun and easy-to-make snack offers lots of dietary fiber and also is a good source of plant protein, iron, folate and other essential nutrients. Note: If you want to use up the entire can 15-ish ounce can of chickpeas, just double the recipe!

Course: Snack
Cuisine: healthy, Indian, Mediterranean
Keyword: air fryer, chickpeas, garbanzo beans, legumes
Servings: 1 serving
Ingredients
  • ¾ cup canned chickpeas about half a 15.5-ounce can
  • 2 tsp olive oil
  • 1/2 tsp lemon juice
  • 1/8 teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
Instructions
  1. Pre-heat air fryer to 390 F degrees.
  2. Drain and rinse chickpeas.
  3. Pour out on paper towel and dry, gently rubbing to release any skins; discard skins.
  4. Add chickpeas to small bowl and drizzle on olive oil and lemon juice, stirring to coat evenly.
  5. Sprinkle with salt, pepper, and smoked paprika and stir around to adhere to chickpeas.
  6. Pour chickpeas out on rimmed baking sheet that fits in air fryer.

  7. Stick in preheated air fryer for about 15 minutes, stopping to shake around once halfway through. Chickpeas should be toasted and crunchy when finished. IF needed (because air fryer models vary in heating), cook for another 2 to 4 minutes.

  8. Remove and let cook a couple minutes before eating. Store leftovers in air-tight container at room temperature, for up to 3 days. If desired, you can warm up in air fryer preheated to 350 for 1 to 2 minutes.

  9. Note: For a conventional oven, cook at 390-400F degrees for 30 minutes, or until golden brown and crispy, stirring up every 10 minutes.

Recipe Notes

Watermelon Juice 101: How to Make, Store, and Serve with a Boost

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I’m here to give you all the juicy details about watermelon juice. Not just why I personally adore it, but why you will be hard-pressed not to love it too! Ex-squeeze me for all the puns. Also, learn how to make watermelon juice at home, how to store it plus how long it will stay fresh, and discover simple 1-ingredient stir-ins to entertain your taste buds.

At 92% water, watermelon is one of my favorite choices to stay hydrated, especially after runs, workouts and other active endeavors. During the summer season, icy cold juice (or even handful of frozen cubes) is so refreshing and in the winter months, I’ve been known to warm it up, which is surprisingly delicious. Either way, an 8-ounce serving of watermelon juice provides me fluids, vitamins and minerals that my body needs like vitamin C (19.4mg), vitamin A (67.2mcg), and B6 (108mcg), potassium (269mg), and lycopene (10.9mg).

Watermelon is a Smart Alternative to Soda

If had to name one vice, it would be drinking soda. But swapping with watermelon juice satisfies my craving in a naturally sweet way and helps me avoid the refined sugar, caffeine and artificial stuff.  At 72 calories per 8-ounce serving, watermelon juice is a great alternative to sodas – plus you can even add sparkling water to make it a bigger, bubblier treat.

How to Make Watermelon Juice

Watermelon juice is really something you should make at home if you want to ensure the best beverage every time plus save a ton of money. I’ve seen bottled fresh watermelon juice in some better stores, but you really have to scrutinize the label to make sure you’re getting 100% juice and not flavorings and sugar fillers. Also, those elusive cold-pressed bottles of watermelon juice out there are expensive – anywhere from $3 to $5 or more for a “single” serving bottle.  Heck for $5 or a little more here in Texas, I can get the whole watermelon and make much, much more juice (plus have leftovers enjoy a wedge or two on the side). 

Also, here’s an easy watermelon juice tutorial from Watermelon.org You can see it’s as easy as cutting, blending and straining (if you desire).

Straining watermelon juice is not necessary, just stir up pulp before serving.

You can also avoid food waste by making watermelon juice with the remaining flesh of a cut watermelon that is over-ripe or is about to reach expiration in the fridge. Watermelon.org says that a large watermelon can last up to 7 days chilled between 9°F and 36°F.  Also, I have another watermelon juice collecting hack. After I cut up a big watermelon to store in the fridge, I pour off the seeped juice sitting in the bottom of the container every night and morning – it’s amazing how much juice you collect, even when you end up eating all the watermelon! I also feel like it helps keep the texture of the cut watermelon at its best.

How Long Does Watermelon Juice Stay Fresh? Watermelon juice, because it is fresh and unpasteurized, should be consumed in 24 to 72 hours after juicing and kept chilled between 9°F-36°F In addition, the USDA recommends not leaving unpasteurized juice sitting out for more than 2 hours to prevent bacteria growth. At this time, watermelon juice can be frozen for longer term storage

How to Freeze Watermelon Juice Freeze watermelon juice within 24-72 hours of making it and having storing it properly in the fridge. You can freeze watermelon juice for up to 6 to 12 months in a freezer set to 0°F.  Freeze watermelon juice in glass canning jars, air-tight freezer containers (tubs or heavy baggies), or even ice cube trays (later pop out and store in a freezer bag).  Make sure that your container has enough headroom at the top, about 1 or 2 inches for a jar, to allow for expansion during the freezing process.  When ready to thaw, please set in the refrigerator overnight rather than leaving on the counter

Other Food Safety Tips for Cutting Watermelon & Juicing

Only use watermelon that are free from signs of damage. Bruises, fissures and mushy spots could indicate contamination. Wash hands thoroughly with soap and water before cutting watermelons. Before cutting watermelon for juicing (or just eating), wash the outer surface thoroughly with cool tap water to remove surface dirt. Use a clean knife. Chill cut watermelon within 4 hours of cutting and store between 9°F-36°F for no more than 7 days.

Single-Ingredient Watermelon Juice “Mix-Ins”

Looking for a simple way to switch it up! Have fun with these easy flavor ideas to boost your watermelon juice.

Watermelon Juice Pro-Tips for School-Age Parents:

  • Pour watermelon juice into ice-pop molds for a naturally sweet dessert.
  • Add a frozen bottle of watermelon juice to a child’s lunchbox as a drink that will thaw out by lunch and also keep the lunchbox cool.
  • Add sparkling water to watermelon juice as a faux-soda for children who are starting to beg for bubbly drinks.
watermelon juice is a hydrating, sweet, natural beverage that is easy and economical to make at home.
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Simple Watermelon Juice (1 ingredient)
Prep Time
10 mins
Total Time
10 mins
 

Enjoy a refreshing, hydrating, nutrient-packed beverage by making watermelon juice. Making your own watermelon juice is much more economical the purchasing fresh in the store (if you can even find it). So great for post workout refueling (or to make cocktails and mocktails)!

Course: Beverage, beverages, Fruit
Keyword: fruit, immersion blender, juice, juicing, watermelon
Ingredients
  • 1 watermelon (or part of one watermelon) cut into 1" chunks
OPTIONAL INGREDIENTS
MIX-INS: Add to 8-ounces watermelon juice:
  • tbsp. Lemon or Lime Juice
  • 3 drops Vanilla Extract
  • 1/4 tsp. ground Cinnamon
  • 1/2 tsp. grated Ginger
  • 1/2 tsp. Sriracha Sauce
  • 2 tbsp. Collagen Powder
  • Pinch Himalayan Sea Salt
  • 1- oz. Tequila Vodka or Rum
MIXERS – Choose one, mix 50/50 with juice:
  • Sparkling Mineral Water
  • Vegetable Blend Juice
  • Prosecco Wine
  • Hot or Iced Tea
Instructions

  1.  Wash outside of watermelon. Slice and cut into1” chunks.    .

  2.  Place in blender pitcher, and pulse for about 15to 30 seconds until liquified.

  3. Pour through strainer to remove pulp. Discard pulp to compost or save for another use.

  4. If preferred, you can leave pulp in juice for a thicker effect. Remember to stir back in before serving.

  5. Store in fridge for 24to 72 hours or freeze inair-tight containers for up to 12 months.

  6. Amazing to drink "as-is" but add optional mix-ins or mixers, as desired, to satisfy any given mood.

Recipe Notes

How to Make the Best Popped Quinoa

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Toasting quinoa gives it a great texture, fabulous aroma, and magnifies the nutty flavor. Plus, it’s a great way to add more of this ancient grain (which is actually a seed), into your diet – the health benefits of quinoa are plentiful. It’s a good source of plant protein, fiber, and heart-healthy fats, just to name a few.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.
Whether you call it Toasted, Puffed or Popped, prepping quinoa this way will make you smile.

 The process of toasting quinoa is also referred to as “popping” or “puffing.” Store-bought puffed quinoa (like quinoa cereal) is very light and crispy. This is achieved through commercial-grade equipment and not 100-percent replicable at home. But just throwing quinoa kernels into a skillet (as is the usual method mentioned on internet sources), yields a very dry, hard result – almost like chewing on sand.

The best method for popping quinoa at home, in my opinion, is to cook it first, dry it out in the oven, and then pop on the skillet for a few minutes. I think you get a bigger “finished” kernel with better textures – it’s crunchy-chewy, but doesn’t feel like a mouthful of pea gravel.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars. For more meal prep tips and quinoa recipes visit thefitfork.com

Here is the step-by-step on how to pop quinoa (you can also check out my PIN TUTORIAL).

Rinse quinoa in bowl of water and drain off in an extra fine-mesh strainer to remove the natural coating which can have a soapy, bitter taste. However, some people don’t notice an unpleasant taste, then lucky you – skip this somewhat tedious step!

Simmer 1 cup of rinsed quinoa with 1 ¼ cups of water for 15 minutes, with lid on – or until water is absorbed.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.

Dry out quinoa (which will have expanded to 3 cups) by spreading out on a rimmed, standard-sized sheet pan. Bake for 30 minutes 175F degrees to further dry out excess moisture. Every 10 minutes, use spatula to stir up quinoa, break apart any clumps, and keep from sticking on the pan.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.

Skillet pop quinoa after you remove it from oven. Work in 1-cup batches, toast in large non-stick skillet, stirring constantly (no oil needed). Quinoa will be toasted properly when you hear the tiny popping sounds and it is turning golden brown and developing a crunchy texture.

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor -- eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.

You can use popped quinoa or toasted quinoa in a variety of ways. For example, add salt and eat like popcorn, sprinkle on salads or on yogurt, use in granola-bar type recipes. It’s one of my favorite ways to meal prep quinoa.  What you don’t use can be kept in the fridge in a zip top bag for a week.

Pumpkin Seed Popped Quinoa Balls
How to make toasted, puffed, popped quinoa
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Popped Quinoa (also called Puffed Quinoa or Toasted Quinoa)

Popping quinoa gives it a wonderful aroma, crunchy yet chewy texture, and nutty flavor — eat like popcorn, toss on everything from yogurt to salads, or use as an ingredient in recipes like energy balls or granola bars.

Course: meal prep, side, Snack
Keyword: meal prep, quinoa, whole grains
Ingredients
  • 1 cup dry uncooked quinoa, any color
  • 1 1/4 cup water
Instructions
  1. Rise quinoa in bowl of water and drain off in a fine-mesh strainer to remove the natural coating which can have a soapy, bitter taste. However, some people don’t notice an unpleasant taste, then lucky you – skip this somewhat tedious step!
  2. Simmer 1 cup of rinsed quinoa with 1 ¼ cups of water for 15 minutes, with lid on – or until water is absorbed.
  3. Spread out quinoa (which will have expanded to 3 cups) out on a rimmed, standard-sized sheet pan.
  4. Bake for 30 minutes 175F degrees to further dry out excess moisture. Every 10 minutes, use spatula to stir up quinoa, break apart any clumps, and keep from sticking on the pan.
  5. Remove quinoa from oven and, working in 1-cup batches, toast in large non-stick skillet, stirring constantly (no oil needed).
  6. Quinoa will be toasted properly when you hear the tiny popping sounds and it is turning golden brown and developing a crunchy texture.
  7. You can use popped quinoa or toasted quinoa in a variety of ways. For example, add salt and eat like popcorn, sprinkle on salads or on yogurt, use in granola-bar type recipes. What you don’t use can be kept in the fridge in a zip top bag for a week.