Quinoa Tricolour Whole Gluten Free Eclipse Cert. Organic (1kg)

Our Special Price $20.95 RRP$22.95+

A complete protein, high in iron, magnesium, potassium, zinc and B vitamins.

Quinoa, is an ancient gluten-free seed, a pseudo-grain, used as a grain in Inca times. An excellent rice alternative or addition to soups, casserole and tossed through salads.

Black, white and red quinoa have similar high nutrition. This colourful quinoa blend has a firmer texture than white quinoa alone, still light and fluffy when cooked, with a nutty, earthy flavour.

Tricolour Quinoa Whole - Certified Organic (1kg) - Black, Red and White Quinoa.

Organic Quinoa pronounced 'keen-wa' is a gluten-free grain that is rich in essential amino acids, vitamin B2, E and A, and contains more iron than any other grain.

Quinoa (Chenopodium quinoa) was cultivated and eaten by pre-Incan cultures 6000 years ago. The Incas considered it magical because of its high nutritional value calling it 'Chisiya mama' - mother grain. Quinoa is one of the only known grains that provide all the essential amino acids needed by the human body.
 
How to cook quinoa: Wash before use. Cook as you would rice.
- 1 part quinoa, 1¾ parts water.
- Boil then simmer until water absorbed.
Or add to soups and stews.
Try adding spice or stock while cooking. Think risotto.
Once cooked a tiny white spiral appears encircling the grain.

Ideas for use:
- Biscuits and cakes - use in place of rolled oats in biscuits and cake recipes.
- Thicken soups, stews and casseroles - add 1/4 to 1 cup of rolled quinoa to your favourite soups or casserole for added thickness. The amount you use will depend on the thickness you like.
 - Quinoa porridge for breakfast and top it with your favourite fresh fruit or berries
- Rolled quinoa as a gluten free breakfast porridge or cereal.
- Quinoa flour when baking bread or muffins
- Looking for an alternative to potatoes or rice, make a nutritious side dish with quinoa
- Mix in cooked quinoa to your favourite salad or sandwich filling (e.g. chicken or tuna with mayonnaise and quinoa).
 

The need to rinse:
Quinoa naturally has a bitter coating called saponin that protects it from birds, insects and the intense high-altitude sunlight where it is grown. This coating must be removed to make the grain palatable. Most quinoa (including this one) has already been rinsed prior to use to remove the coating but should still be rinsed in a fine strainer under cold running water until the water runs clear to remove any residual residue, dirt or debris.

 
Store: in an airtight container in a cool dark cupboard.
All grains should be rinsed thoroughly under running water before cooking, and any dirt or debris should be removed.

Origin:  Bolivia
Certification: ACO (Australian Certified Organic)




What is the difference between Quinoa and Amaranth and what traits so they share?
Nutritionally quinoa and amaranth are very similar; they are higher in protein than rice and contain all your essential amino acids unlike most grains. Both grains originated in South America; historically quinoa was grown by the Incas and the Aztecs grew amaranth. They both sprout a little tail once cooked and are gluten-free.

From a culinary perspective, quinoa is a much more versatile grain and can be used in any recipe calling for rice. It can also be used in soups, stews and salads and makes a great pilaf. Amaranth is a smaller grain and is usually used to thicken soups or casseroles. They can both be mixed with rice and served combined.

What is the difference between RED Quinoa, BLACK Quinoa and WHITE Quinoa?
Apart from the colour, red, black and white quinoa are very similar and can be used in the same recipes. Red and Black quinoa have a slightly more fibrous texture and are a little crunchier once cooked. It will take about the same time to cook all types of quinoa.