You already know that popcorn is a gift to humanity, and one that we should all be making and eating as frequently as possible. But there's also a whole world of popped grains out there, and they're good for way more than mindless snacking. Quinoa, sorghum, and amaranth are some of the most easily popped and puffed, but once you get those down pat, branch out and try other grains and seeds. They may not puff up as dramatically as corn or sorghum, but they'll take on a nutty, toasted taste. Now, isn't it about time you got it poppin'?

Creamy rice pudding + crunchy seed topping = winner! Photo: Peden + Munk Peden + Munk

How to Make Them

While corn kernels are tastiest popped in fat, you needn't waste oil for your popped quinoa; small seeds and grains can be dry-popped. In fact, they store better, with less clumping, when popped in a dry pan. Here's how to do it: Heat a deep sauce pot over medium-high heat, until the surface is almost smoking. Add enough raw grains/seeds to coat the bottom of the pot in a single layer, without crowding or overlapping. Turn the heat down to medium, cover the pot, and shake it. Shaking the pot ensures that the grains/seeds won't burn, and also agitates them, prompting them to pop.

Because they are so small, they don't take long to heat up and should begin popping almost immediately after you add them to the pan. Continue shaking the pan, cracking the lid once or twice to let steam escape, until the sound stops. If things smell a little toasty, remove the pan from the burner, and continue to shake it. It's easy to take your grains and seeds from perfectly puffed to burnt, so pay attention to what your nose knows. Once the popping stops, immediately pour the grains onto a rimmed baking sheet so they can cool. Leaving them in the hot pot means they'll continue to cook, which can mean burnt amaranth before you know it. Nobody wants that!

A word of caution: Just like corn kernels, these babies really fly when heated. When you crack the lid, do so in the opposite direction of your face. Just trust us on this one.

Hot breakfast cereal is a great match for a popped seed topping. Photo: Peden + Munk Peden + Munk

How to Use Them

The obvious advantage to popping corn kernels is that they're large enough for eating by the handful. Most other grains and seeds that can be popped are too small to snack on—unless you eat them by the spoonful, which would be a bit odd at the movie theatre. Sorghum puffs up similarly to corn, making it a good alternative there. But the teeny-tiny grains of amaranth or quinoa are excellent in places that popcorn is not. They're great as a salad topper (see ya, croutons), stirred into savory or sweet yogurt, sprinkled over roasted vegetables, or added to granola after it's been baked. They add texture and crunch to pretty much anything. Think of popped grains and seeds as the ultimate accessory to, well, whatever you're eating.

As a bonus, it's a quicker way to cook your grains—you don't have to spend the 15 to 30 minutes normally required for simmering them in water or stock. They're ready for eating as soon as they're popped.

Combinations to Try

Let your imagination run wild, starting with these creative uses for popped grains and seeds:

Roasted Beets + Crème Fraîche + Popped Quinoa

Rice Pudding + Popped Amaranth + Chia + Sesame Seeds

Grits + Shrimp + Popped Sorghum

Steamed Kale + Toasted Sesame Oil + Popped Quinoa

Popped Sorghum + Chile Oil + Sea Salt

Labneh + Sprouts + Popped Quinoa [Pictured at the top of this page.]