Profile: Red Quinoa adds color and texture to a variety of meals, and it cooks to a harder texture than white quinoa. The natural, bitter saponin coating on our Red Quinoa has been removed, and it is ready to cook without rinsing.
- Nutty, mild taste
- Rusty crimson granules of various sizes
- Gluten-free by nature
Red quinoa is a relative of ordinary quinoa and has a similar nutty flavor and nutritional profile. This recipe stands out thanks to the crunchier texture of red quinoa, sweet, fresh figs, and bright, zesty citrus.
Quinoa was a major crop for the Inca and other pre-Columbian cultures in the Andean area of South America. It's a member of the amaranth family and grows in poor soils without irrigation or supplements.
The Incas revered quinoa as the “mother of all grains,” or “chisaya mama.” It was the cornerstone of many religious rituals and existence itself. The Incan ruler planted the first quinoa seeds each year, according to legend. However, in 1532, the Spanish adventurer Francisco Pizarro destroyed quinoa farms to damage the Incan culture. Wild quinoa was mostly forgotten until its "rediscovery" in the 1970s.
Gluten-free dieters can eat quinoa. It's one of the few plant foods with all essential amino acids. Quinoa has a high protein to carbohydrate ratio because the germ makes up roughly 60% of the grain, whereas wheat germ makes up less than 3% of a wheat kernel. It also has the most potassium of any whole grain.
Intense nutty flavor and fluffy couscous-like texture. It's cultivated in white, red, and black. White quinoa is light and crisp. Black quinoa may take longer, with red in the middle. Red quinoa adds color to many foods.
|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.|