Organic Quinoa, pronounced 'keen-wa', technically not a grain, but a seed or pseudo-grain. It is packed with nourishing plant-based goodness - in particular a rich content of dietary fibre and protein.
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.
Great for those avoiding wheat or looking for a rice alternative, quinoa in all its different colours is easy to prepare and super versatile.
No GMO. Preservative and additive free.
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.
As it grows, the seed is coated with a dark, almost black layer of 'saponin' that has a bitter, soapy taste. Saponin is the plant's natural defence against insects, birds and other small animals that might want to eat it on the stock. Once harvested, the seeds are removed from the stalk, cleaned of any dirt and bacteria, rinsed to remove the saponin and packaged.
No insecticides or pesticides are used during the growing process and no preservatives or additives are used during the processing of the product at any stage.
Read Our Blog: 10 Things You Should Know About Quinoa