Organic Tri-Colour Quinoa
Organic Tri-Colour 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. Prized by the Incans, it has been cultivated and eaten for thousands of years. This natural Quinoa – technically a seed, not a grain – is sustainably grown in the cool, arid mountain regions of Bolivia and is Certified Organic. Nothing artificial has been used in the growing or processing of this Quinoa and it is non GMO. The darker colour and earthy grain-like flavour of the black and red quinoa is balanced with the softer texture and lighter flavour of the white quinoa. This results in a colourful combination of texture and flavour. Easy to use, Quinoa can be substituted in any recipe calling for rice and is also great in porridge, soups and salads. Convenient and scrumptious – Quinoa is great to have on hand in the pantry.
|Serving size: 50 g|
Per 100 g
|Sodium||2 mg||4 mg|
Organic Tri-Colour (Red, White, Black) Quinoa
Preservative Free, Non GMO. Paleo.
No known Allergens. This product may contain traces of Allergens.
Country of Origin:
How to Use:
Organic 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 about 1-2 cm above seeds. Cover and bring to a boil on medium heat, 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.
Cook as a porridge and serve with fresh fruit and yoghurt for a great start to the day. Use 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 vegetables. Rinse well and add raw to bread and muffin recipes.