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Although it’s widely considered a grain, quinoa (pronounced ‘keen-wah’) is a seed from South America, and has a fluffy but slightly chewy texture when cooked.
It is rich in high-quality protein, so it’s little wonder the Incas prized it as a nutritious and sustaining food.
Unlike many other ‘grains’ quinoa is rich in protein and contains a broad spectrum of amino acids, making it especially beneficial for vegetarians, vegans and those who prefer not to eat much meat. It also contains a wide variety of minerals, including iron, magnesium, potassium, zinc and selenium. Vitamins present include B-group vitamins, vitamin E and folate. It also contains useful quantities of fibre. Quinoa is gluten free and low allergenic, so is suitable for many people who’re unable to eat other grains and cereals.
Put the quinoa into a fine-mesh strainer or large bowl and rinse thoroughly with cold water before cooking. Taste the seeds before use; if they are still bitter, more rinsing is required.
Cook in a saucepan, using a ratio of 1 part quinoa to 2 parts water or stock. Bring to the boil initially, and then reduce the heat to a simmer and cook, covered, for approximately 15 minutes. The quinoa is ready when the seeds have become translucent with a white spiral tail protruding from them.
Quinoa triples in size with cooking, so one cup of seeds will yield three cups of cooked quinoa.
- Quinoa can be substituted for rice in any recipe, and can also replace pearl barley in soups.
- Quinoa porridge served with fruit and nuts makes a delicious high protein breakfast.
- For a nuttier flavour, toast quinoa in a non-stick frypan for 5 minutes before cooking.
- Store in an airtight container in the fridge.
100% quinoa (speciesChenopodium quinoa)
Maximum Quantity Allowed per customer:
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