Organic Quinoa pronounced 'keen-wa' is a gluten-free grain that is rich in essential amino acids, vitamin B2, E and A, & contains more iron than any other grain.

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. Quinoa is one of the only known grains that provide all the essential amino acids needed by the human body.

Quinoa is a versatile, quick cooking & very nutritious. It is often used by people on gluten-free diets. It can be substituted in any recipe calling for rice & is also great in soups and salads.

How to cook quinoa...Add 1 part quinoa to 2 parts water or stock, bring to the boil then cover and simmer for 15mins. Season with salt & pepper & your favourite herbs or spices. Once cooked a tiny white spiral appears encircling the grain.

Visit or recipe section for some ideas...

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 residual residue, dirt or debris.

Simple ways to include more quinoa in your diet

• Make quinoa porridge for breakfast and top it with your favourite fresh fruit or berries
• Use rolled quinoa as a gluten free breakfast porridge or cereal.
• Use quinoa flour when baking bread or muffins
• Next time you are looking for an alternative to potatoes or rice, make a nutritious side dish with quinoa
• Mix in cooked quinoa to your favourite salad or sandwich filling (e.g. chicken or tuna with mayonnaise and quinoa)
• Add cooked quinoa to your favourite soup or stew

So...were you wondering...

What is the difference between Quinoa & Amaranth and what traits so they share?

Nutritionally quinoa & amaranth are very similar; they are higher in protein than rice and contain all your essential amino acids unlike most grains. Both grains originated in South America; historically quinoa was grown by the Incas and the Aztecs grew amaranth. They both sprout a little tail once cooked and are gluten-free.

From a culinary perspective, quinoa is a much more versatile grain and can be used in any recipe calling for rice. It can also be used in soups, stews and salads and makes a great pilaf. Amaranth is a smaller grain and is usually used to thicken soups or casseroles. They can both be mixed with rice and served combined.

Or...were you wondering...

What is the difference between RED Quinoa and WHITE Quinoa?

Apart from the colour, red and white quinoa are very similar and can be used in the same recipes. Red quinoa has a slightly more fibrous texture and is a little crunchier once cooked. It will take about the same time to cook both types of quinoa.

All grains should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed. Store in a dry, airtight container at <25°C.

Origin - Peru
Certification - Control Union