COUNTRY OF ORIGINPeru
DESCRIPTIONThe Mother of All Grains. Tricolor Quinoa (pronounced ‘Keen-wah) is a mix of white, red and black protein-rich Quinoa seeds, so that you can all the flavors and textures that each type of Quinoa brings. An ideal low-GI rice-replacement food. QUINOA: Regardless of the color, all Quinoa seeds are high-protein, high-fiber whole grains that contain all 9 essential amino acids (including lysine), B vitamins, folate, calcium, magnesium, a diverse array of antioxidants and many more nutrients. However, white Quinoa has the lightest texture and tends to cook up fluffier, which makes it a no-brainer substitute for rice dishes. Red and black Quinoa have crunchier textures and hold their shape better as compared with white Quinoa. Botanical Name: Chenopodium quinoa Our organic Quinoa grains are mechanically cleaned and free from saponin (the bitter-tasting outer coat).
HOW TO USE
1) Rinse quinoa in a fine mesh strainer. Place 1 part Quinoa and 2 parts water (or stock) in a sauce pan, bring to a boil. 2) Reduce to a simmer, cook for 15-20 minutes until the quinoa is translucent, plump and the external germ (“spiral tail’) is visible. 3) Quinoa cooks like rice and can also be cooked in a rice cooker (1 cup quinoa with 2 cups of water).