About

Quinoa was an important crop for the Incan Empire thousands of years ago, with a unique nutrition profile that has led to its modern-day ‘superfood’ status. It is packed with nourishing plant-based goodness, in particular a rich content of dietary fibre and protein. Quinoa comes in many different colours, with white, red and black being the most commonly cultivated. There is no significant difference between each colour in terms of nutrition and taste, however they do slightly differ in their cooking time and chewiness. White quinoa is the mildest, least crunchy and fastest cooking of the three. Black is on the opposite end of the spectrum and is the crunchiest and most time-consuming to cook, while red quinoa sits somewhere in the middle. Great for those avoiding wheat, this organic black quinoa is easy to prepare and super versatile – simply use like any other grain.

Uses

To cook black quinoa, start by thoroughly rinsing it under running water until the water runs clear. In a pot, add a cup of quinoa and two cups of water or stock, cover the pot and bring to the boil. Reduce the heat to simmer until all liquid is absorbed, about 15-20 minutes. Black quinoa can be served hot or cold as a salad base or a bed for stews and stir-fries. It is a great substitute for other rices, quinoas and couscous to provide a little exotic colouring and extra nutty crunch. 

Information

Ingredients: Organic Quinoa

Allergens: No known allergens.

Storage: Store in a cool, dry place away from direct sunlight.

Shelf Life: Up to 12 months when stored as above.

Country Of Origin: Peru

Nutrition Information