The procedure involves applying dry heat to uncooked quinoa grains until they develop a light golden color and emit a nutty aroma. This process enhances the flavor profile of the grain, adding depth and complexity that is absent in its untoasted state. For example, gently heating quinoa in a dry skillet over medium heat, while frequently stirring, exemplifies this culinary technique.
The advantages of applying heat to this grain extend beyond mere taste enhancement. Toasting promotes a more pronounced nutty flavor, while also potentially reducing the saponin content, contributing to a more palatable experience. Historically, certain cultures have employed similar heat treatments on grains to improve flavor and digestibility.
