QUINOA TRICOLOUR organic
This is a mix of black, red and white quinoa. Quinoa is a pseudo-grain specy, a relative of the amaranth. The upside of quinoa is that it is rich in minerals, gluten free, and low in calories. The unique taste and crumbly texture makes it possible to cook many delicious dishes from quinoa - both boil porridge and use it in salads or sides for vegetable dishes. Quinoa is especially loved by vegans because of its complete amino acid profile.
Apparently quinoa (KEEN-wah) was cultivated back 2000-4000 years ago and was replaced by cereals on the arrival of the Spanish, despite being a local staple food at the time.
Often referred to as the supergrain, quinoa is high in fiber and high-quality protein. In fact, it contains more protein than any other grain while also packing in iron and potassium. It also provides all nine amino acids.
COUNTRY OF ORIGIN: Peru
INGREDIENTS: White quinoa seeds, red quinoa seeds, black quinoa seeds.
ALLERGENS: No known allergens.
Packed on premises that handles nuts (including peanuts), sesame, products containing dairy, soya and products containing gluten.
STORAGE: Cool, dry place away from direct sunlight
Energy (kcal) 319
Protein (g) 14
Fat (g) 5
Saturates (g) 0.5
Carbs (g) 51
Sugars (g) 6
Fibre (g) 7
Salt (g) 0.1
HOW TO ENJOY
There are a few basic rules to keep in mind to properly prepare quinoa: rinse it well to get rid of the bitter taste. Pay close attention to the time when you cook the product: overcooked quinoa will turn sour very quickly. Stir the prepared quinoa well so that it does not stick together. Cooking advise: for 1 part of quinoa, use 2 parts of water, and then cook over low heat for about 20 minutes until the liquid is completely absorbed.
Use quinoa as a substitute of rice or couscous in pilafs, risottos and salad.
Quinoa is used to create puddings by adding fruit or honey. In general, the advice for choosing quinoa dishes is very simple: if rice would suit you in this dish, then quinoa will do as well.