I always start by rinsing the quinoa well and the draining as much water as possible. As it is still a bit wet, you can add 1 tsp of cinnamon or cocoa powder before roasting. Mix a few times so that every grain gets coated.
Heat a high rimmed, nonstick pan over medium high to high heat. Add a couple of quinoa grains into the pan, wait for them to pop. The water will evaporate first and then the grains will start popping. If nothing happens the pan isn’t ready, remove the quinoa. Once the pan is hot, add about 1/2 cup of quinoa into the pan at a time so it barely covers the bottom.
Popping of a few quinoa grains should begin. Give the pan a shake and transfer the quinoa into a small bowl. Repeat until all the quinoa is toasted, but not bitter and dark. Don't wait for all the grains to pop or you will risk burning them.
This time, I enjoyed it with some kefir, apples, cinnamon and a bit of honey. I encourage you to try different combinations to discover your favorite!