Tricolour Quinoa - Organic
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A balanced combination of white, black and red quinoa this blend creates a colourful, unique look to your dishes.
Pronounced 'keen-wa', quinoa is 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.
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.
Serving Size: N.B. 1-part dried quinoa makes 3 parts cooked quinoa.
- 1-part dried quinoa
- 2 parts water
- Salt, to taste (¼ teaspoon salt per cup of dry quinoa)
- Rinse the quinoa in a fine mesh sieve under running water for at least 30 seconds. This step removes any bitterness on the outside of the quinoa.
- In a saucepan bring the mixture of quinoa and water to a boil over medium-high heat, then decrease the heat to a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes depending on the size of the batch.
- Once the water has been absorbed, remove the pot from heat, cover, and let the quinoa steam for five minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork. Season with salt, to taste, unless you’re proceeding with another recipe as written.
SERVING SUGGESTIONS: Add a dash of olive oil or butter with a crushed clove of garlic for extra flavour. Quinoa makes a great side dish or also as a perfect addition to salads.
STORAGE SUGGESTIONS: Leftover quinoa keeps well, refrigerated, for 4 to 5 days. Make sure it has cooled to room temperature before covering and chilling.