Profile: Quinoa is a grain-like seed that cooks quickly and has a mild, nutty flavor, fluffy consistency, and a pleasing bite. Our Black Quinoa is a naturally dark-colored quinoa with the same outstanding flavor and nutritional value as white quinoa.
- Nutty, delicate flavor
- Black color with white, tan, and brown grains on occasion.
- Gluten-free by nature
Quinoa has the same nutty flavor and nutritional profile as other quinoa varieties. The crunchier texture complements the delicate roasted root veggies perfectly. This warm, nutritious side dish is given a culinary edge with a sprinkle of balsamic vinegar and fiery chili flakes.
Quinoa (Chenopodium quinoa) is a flowering plant in the Amaranth family (Amaranthaceae). It was a staple crop for the Inca, Aymara, and other pre-Columbian inhabitants in the Andes. Due to its exceptional nutrients, quinoa is called "mother grain" or "super grain" in Quechua. According to legend, the Incan ruler planted the first quinoa seeds each year in a solemn ceremony. Quinoa is considered an ancient grain because it hasn't been altered for large-scale agriculture.
Quinoa has 3-to-9-foot pink stems. Colors of huge seed heads include red, orange, purple, green, black, and yellow. The plant grows effectively on poor soils without irrigation or supplements. Quinoa has a protein content comparable to milk and is high in iron, magnesium, phosphorus, zinc, vitamin E, and some B vitamins, according to the WHO. High in fiber and amino acids, yet low in carbs.
Quinoa's nutritious qualities and delicate texture and flavor have made it popular in the U.S. and worldwide. The thin germ that surrounds the grain gets crispy when cooked, while the pearly, translucent seed becomes soft and fluffy. Quinoa has a nutty flavor and can replace rice, couscous, or bulgur. It's also a baking flour.
Quinoa comes in various hues. The most common color is white, but red and black are gaining popularity. Black quinoa is earthier and sweeter than white. Our quinoa is ready to cook without rinsing because its bitter saponin covering has been removed.
|Shelf Life:||2 Years.|
|Basic Prep:||Heat 2 cups water. Simmer 1 cup black quinoa for 15 minutes. The grain pops and the germ curls up. Drain and chill or use immediately.|
|Ways To Use:||* Everything from soups, stews, and salads to desserts and morning cereals can benefit from this versatile ingredient.
* A quick-cooking alternative to rice, couscous, or bulgur.
* A novel grain replacement for side dishes
* It adds body and texture to soups and stuffings, or it can be used to make a robust breakfast.
* Replace rice, bulgur, barley, or couscous with this dish.
* Gluten-free diets are ideal.
|Country of Origin:||Peru|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|