A high-altitude plant, quinoa is native to South America. Quinoa seeds are flat and oval and usually of a pale yellow colour, but can range anywhere from pink to black. Quinoa is a hardy plant that tolerates most climates. Quinoa is harvested when the plant’s leaves fall and only the dried seed heads remain. The seeds are then stripped from the stalk and filtered. Undamaged immature seeds are harvested at a later stage, a day or two after initial harvesting.
One of the world’s most popular health foods, organic black quinoa is rich in protein and is one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Quinoa is also high in fibre, vitamin B and E, iron, potassium, calcium and many antioxidants. As a gluten-free product, it can also be consumed by those who are sensitive to wheat or gluten.
White organic quinoa has a light flavour, both creamy and nutty at once. The seeds can sometimes vary in taste, from bitter to sweet, with bitter quinoa varieties being richer in antioxidants. Both sweet and bitter quinoa are good sources of antioxidants and minerals. With their varied taste, quinoa can be added to both salads, soups and even muffins.
How to Use
Rinse under cold running water to remove the bitter flavour. Combine with double the amount of lightly salted water in a pot and bring to a boil over medium heat. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed. Fluff with a fork.
Peeling, washing, drying, sorting, cleaning, firing, optical selecting, and packing.
Store in a cool, dry place, and keep out of direct sunlight.
Ask in-store. See the bag.
Possible cross contamination with Nuts and Gluten.
Country of Origin
- Energy 1539 Kj
- Calories 368 Kcal
- Fat 6 g
- Of which Saturated 0.7 g
- Carbohydrates 57.1 g
- Fibre 7 g
- Protein 14.1 g