Quinoa (Chenopodium quinoa) was cultivated and eaten by pre-Incan cultures 6000 years ago. The Incas considered it magical because of its high nutritional value calling it ‘Chisiya mama’ – mother grain. The United Nations Food and Agriculture Organization observes that Quinoa is closer to the ideal protein balance than any other common grain. Quinoa is one of the only known grains that provide all the essential amino acids needed by the human body.
Apart from the colour, white, black and red quinoa varieties share the same nutritional profile but has slightly different uses due to texture.
How to Use
Quinoa naturally has a bitter coating called saponin that protects it from birds, insects and the intense high-altitude sunlight where it is grown. This coating must be removed to make the grain palatable. Most quinoa (including ours) has already been rinsed prior to use to remove the coating but should still be rinsed in a fine strainer under cold running water until the water runs clear to remove any residue or dirt.
To cook: Add 1 part quinoa to 2 parts water or stock, bring to the boil then cover and simmer for 15-20 mins. Once cooked a tiny white spiral appears encircling the grain.
Quinoa is a great alternative to rice so use it to accompany stir-frys or meat dishes. It is also great in baking particularly cakes, muffins, porridge and salads.
Ingredients: Organic white, red and black quinoa seed
Serving Size: 50g
|Av per 100g|
|Fat Total (g):||6.8|
|Fat Saturated (g):||0.8|
We pack a wide range of natural food products on shared equipment including nuts, seeds, grains and cereals. This includes sesame, peanuts, soy and gluten. While we do our best to avoid any kind of cross contamination this can occasionally occur and any of our products may contain traces of these.