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Organic white, red and black quinoa seed
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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.
Visit our recipe section for quinoa recipes and serving ideas...
So...were you wondering...
What is the difference between Quinoa and Amaranth?
Nutritionally quinoa and 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. This is the same with black quinoa.
All grains should be rinsed thoroughly under running water before cooking, and any dirt or foreign matter that has made its way to you from the farm should be removed. Store in a dry, airtight container at <25°C.
Cane Sugar Free
Before use, be sure to wash the quinoa thoroughly to remove the saponin which is a natural bitter seed coating that the quinoa has. Add 1 part quinoa to 2 parts water or stock, bring to the boil then cover and simmer for 15 mins. Once cooked a tiny white spiral appears encircling the grain. It is a great alternative to rice so use it to accompany soups, stews, stir-frys, meat dishes or salads.
Organically grown in Peru, this highly sought after grain is organically grown in Peru, the birthplace of quinoa. It is specifically grown in the Andes mountain range which is the perfect cool climate for the crop. The quinoa plant is a relative of beets, spinach and Swiss chard, but we treat its seeds as we would a grain, preparing and eating them in much the same way. The Quinoa seed is a small oval disk about 1.5-2 mm in diameter. 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 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.
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