Quinoa is a high-altitude plant which is native to South America. Prized by the Incans, it has been cultivated and eaten for thousands of years. This natural Black Quinoa – technically a seed, not a grain – is sustainably grown in the cool, arid mountain regions of Bolivia and is Certified Organic. Nothing artificial has been used in the growing or processing of this Quinoa and it is non-GMO. Black quinoa has an earthy grain-like flavour and a slightly firmer texture than the white variety.
Easy to use, Quinoa can be substituted in any recipe calling for rice and is also great in porridge, soups and salads. Convenient and scrumptious – Quinoa is great to have on hand in the pantry.
Organic quinoa can be served hot or cold in place of rice or couscous. Cook as a nutritious porridge and serve with fresh fruit and non-dairy yoghurt for a great start to the day. Use it to accompany stir fries and curries, in soups and hotpots and create wonderful salads as main meals or side dishes. Try as a delicious replacement for cracked wheat in Tabouli, or with vegan feta, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes or mix pre-cooked Quinoa with shredded coconut as a substitute for oats on top of yummy grain-free fruit crumbles. 1 cup of dried black quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained quinoa in saucepan of cold water about 1-2 cm above seeds. Cover and bring to a boil on medium heat, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve.
Ingredients: Organic Black Quinoa (100%)
*PRODUCT OF BOLIVIA & PERU