Profile: White Quinoa is only grown in the Bolivian Andes, in the Salar de Uyun, where it has been cultivated for thousands of years. The Royal White Quinoa, which is known around the world for its outstanding taste, huge grain size, and rich nutritional profile, is grown using the same organic and sustainable agricultural procedures.
- Nuttiness and freshness
- Little gold-colored granules
A substantial salad with autumnal flavors combines well with our White Quinoa.
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 peoples 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 unique, delicate texture and flavor have made it popular in the U.S. and around the world. 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. Red quinoa keeps its shape better than white, whereas black quinoa is earthier and sweeter. 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.|