Organic Red Quinoa consists entirely of red seeds. This is a lovely alternative to the regular white seeds as it adds intense visual interest and colour to your meals. Red Quinoa has a stronger taste, similar to lentils, and can be bitter if not thoroughly rinsed. It also tends to stay firmer when cooked, producing a crunchier and more textured product.
HOW TO USE
Organic Red Quinoa can be served hot or cold in place of rice or couscous. Use it to accompany stir-fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes. Try as a delicious replacement for cracked wheat in Tabouli, or with goat’s cheese, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes, or mix pre-cooked Quinoa with shredded coconut as a substitute for oats on top of yummy grain-free fruit crumbles.
1 cup of dried Quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained Quinoa in saucepan of cold water at a ratio is 1:2. Cover and bring to a boil, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve.
Store the product in a cool and dry place out of direct sunlight.
Up to 24 months when properly stored.
See Best Before date.