In a frying pan, cover and heat the quinoa with the oil at a moderate temperature until it pops. After 1 to 2 min, add the maple syrup and sizzle briefly, pour onto a cold board and spread.
Allow the buttermilk to freeze. Pull it out of the freezer and whip it with vanilla powder and honey until creamy. Whip the cream and quickly fold it into the buttermilk. Finally, fold in the cooled quinoa and freeze in the freezer for at least 6 hours. Put in the icebox for half an hour before eating.
Place fresh fruit or alternatively half-stiff whipped cream on the table for this.