As the years have gone by, I’ve come to appreciate Bob’s Red Mill more and more for many reasons, but especially these two: One, they’re getting what were once difficult-to-find whole grains, legumes, and other ingredients (chia seeds, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flours, high-protein oats, or chickpea flour.
Because we’re committed to transparency, we wanted to let you know that we’re getting compensated to promote Bob’s. We try to be thoughtful about how we make money, and so we only partner with brands and organizations that we know well and believe in. Bob’s is one of those, and we’re glad to have reasons to promote them.
For 2026 we’re doing several posts and videos that feature “Bob’s By the Batch,” where you cook one basic recipe and spin it three different ways. In case you missed them, check out our first installment about toasted oats and all the ways to spin a loaf of No-Knead Flatbread. – mb
This isn’t the first time we’ve talked about exploded grains. And it probably won’t be the last. Overcooking whole grain kernels — so that their exterior bursts to release the starches inside — creates a soft and fluffy texture with remarkable powers. Like mashed potatoes, exploded grains act as a binder for burgers, griddle cakes, and baked foods. You can even turn them into crusts and flatbreads.
Quinoa has our attention for this bundle of recipes. The teeny kernels with the telltale golden ring that appears during cooking are a tad polarizing. The flavor is quite herbal (some say grassy) and if not fully cooked, they can be on the firm side (which actually makes them perfect for grain salads).
The main recipe walks you through our oven-baked method for exploding quinoa in the oven while you do something else for a while. You’ll end up with about 8 cups, enough to make all three of the recipes that follow: Quinoa-Caramel Crackle, Quinoa Cutlets, The Parmesan Way, and Quinoa Crumbles Stir-Fried with Peppers and Chiles. Exploded quinoa keeps in the fridge for a week and freezes well for a couple months. For added incentive to meet “The Queen of Quinoa Recipes” and her three loyal subjects, we made sure the foundation recipe is easy to cut in half, too.
Exploded Baked Quinoa
Once you try this technique — which creates a pot of quinoa that rivals the soft and fluffy texture of mashed potatoes — you’ll definitely want to make Quinoa-Caramel Crackle, quinoa cutlets, and quinoa crumbles, perfect for stir fries like the recipe here. But we have a feeling you’ll also want to keep a batch in the fridge for microwave-ready breakfasts, bowls, and sides. Since Bob’s Red Mill quinoa is pre-washed, you can skip the rinsing step; we usually do it anyway to remove some of the starch. For a smaller batch, simply cut the ingredient quantities in half and use the same method in a 1 1/2-quart pot.
Quinoa-Caramel Crackle
Did someone ask for whole grain, raw sugar candy? Maybe not, but we made it anyway and it’s so good, we’re sharing the recipe immediately. And best of all, with this all-in-the-oven method, there’s no need for a candy thermometer or a glass of cold water to fret over whether the sugar is the right temperature. The magic happens all by itself.
Quinoa Cutlets, The Parmesan Way
Add lightly mashed beans and an egg to exploded quinoa and suddenly you have satisfying vegetarian cutlets. Topping them with tomato sauce and cheese is a natural next step. And you’ll find all kinds of other ways to dress them (poached egg anyone? A tangle of lightly cooked greens perhaps?) Turns out they’re also good cold, straight from the fridge.
Quinoa Crumbles Stir-Fried with Peppers and Chiles
For a one-skillet light meal or stunning side dish, here’s a stir-fry that stands alone, with no need for rice or noodles. (Be sure to check out the variation with directions for how to add animal or plant-based protein.) You choose whether to go with the grassy, pleasantly bitter flavor of green bell peppers, or the sweet taste of red, yellow, or orange. Other possible vegetables to try: green beans, summer or winter squash cubes, or hearty greens like bok choy or kale.
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