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Red and Black Quinoa

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Red and Black Quinoa features a nuttier flavor than white and maintains its crunchiness when cooked. Packed with protein, enjoy this Quinoa combo as a side or main dish.




Red and Black Quinoa
Quinoa (Keen-wah) (Chenopodium Quinoa) was a widely used grain by the Incas, and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as "The Mother Grain" or "Super Grain". The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain.Quinoa is equivalent to milk in protein, is high in Vitamins B & E, iron, zinc, potassium and calcium andis also high in essential amino acids.Three main varieties are cultivated: Red, Black and White. All have recently become popular in the U.S., this blend of Red and Black has a slightly nuttier flavor than the white, remains a little crunchy when cooked, and can be substitute for any grain as a side dish and makes excellent base for a salad, tabouli or hot cereal.Basic Preparation: Rinse well to remove any saponins (a soapy/bitter, resin like coating that naturally occurs on quinoa).Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.

Additional Information

Taxable Goods in MAN/A

All orders are shipped from Charlestown, MA.
Shipment prices are based on total weight of the package and therefore prices vary by order size and destination. For your convenience, the Shopping Cart page has a convenient shipping rate calculator.

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Wholesale Terms and Conditions:

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