Organic Black Quinoa
Organic Black Quinoa
Quinoa is a high-altitude plant which is native to South America, In fact Quinoa is a complete protein meaning it contains all 9 essential amino acids. It has been cultivated and eaten for thousands of years, prized by the Incans for its high nutritional value. This Black Quinoa – technically a seed, not a grain, is Organically grown in the cool mountain regions of Peru. With a firm texture and slightly earthy flavour Organic Black Quinoa is naturally scrumptious.
|Serving size: 50 g|
Per 100 g
|Sodium||6 mg||12 mg|
|Dietary Fibre||4.75 g||9.5 g|
Organic Black Quinoa.
Preservative Free, Non GMO. Paleo.
No known Allergens. This product may contain traces of Allergens.
Country of Origin:
How to Use:
Organic Black Quinoa can be served hot or cold in place of rice or couscous. Cook as a nutritious porridge and serve with fresh fruit and yoghurt for a great start to the day. Use it to accompany stir fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes. Try as a delicious replacement for cracked wheat in Tabouli, or with goat’s cheese, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes, or mix pre-cooked Quinoa with shredded coconut as a substitute for oats on top of yummy grain free fruit crumbles. 1 cup of dried Quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained Quinoa in saucepan of cold water at a ratio is 1:2. Cover and bring to a boil, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve..
Store in an air tight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Up to 24 months when stored as above. See Best Before date.
1 cup of dried Quinoa will cook up to about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained Quinoa in saucepan of cold water at a ratio is 1:2. Cover and bring to a boil, turn down to low with the lid ajar. Simmer for 15-20 min, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Turn off the heat, put the lid on and let sit for about 5 min. Fluff with a fork and serve.