QUINOA, BLACK - Gluten Free

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QUINOA, BLACK - Gluten Free

BLQU-5

Description:

Although Quinoa (Keen-wah) is new to the American market it was a widely used grain by the Incas and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as "The Mother Grain" and in current times it is referred to as “the super grain of the future”. Quinoa contains more protein than any other grain and is considered a complete protein because it contains all eight essential amino acids. Even the United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Higher in unsaturated fats and lower in carbohydrates than other grains, it provides a balanced source of vital nutrients. Quinoa is high in Vitamins B & E, iron, zinc, potassium, and calcium.

Quinoa is the seed of the Goosefoot Plant and there are three main varieties that are cultivated, White Quinoa, Black Quinoa, and Black Quinoa. Black Quinoa really isn't black. It's a blend of black, white, tan, and brown. Black Quinoa seeds are small like Millet but are flat with an oval shape. When cooked the outer germ circlet falls from the seed, forming a little white spiral tail, which is attached to the kernel. This circlet remains crunchy while the grain is soft, delicate, and pearly translucent. Black Quinoa has a gentle, slightly nutty flavor and is versatile when cooked and can be molded or shaped. Black Quinoa is a good substitute for Couscous or Bulgur in many dishes.

Ingredient Statement:

Black Quinoa.

Dress up your Jasmine or Basmati rice blend by adding Black Quinoa. Serve Black Quinoa alone or as part of the main entree. Cooked Black Quinoa is excellent in hot casseroles, soups, stews, and a stir-fry. Cold Black Quinoa is delicious in salads or cooked in fruit juice and use as a breakfast cereal. Quinoa flour is used in making pasta and a variety of baked goods. You can “pop” the seeds in a dry skillet and eat them dry as a cereal or use on top of salads. Dry roasting Black Quinoa in a pan or in the oven, before cooking, will give a toasted flavor.

Recommended Preparation Instructions:

Bring 1 cup quinoa and 2 cups water or stock to a boil. Reduce heat and simmer for 20-30 minutes. The grain will pop and the outside germ will separate into a curly tail.

One cup dry yields 2 – 2½ cups cooked.