QUINOA, RED AND BLACK BLEND - Kosher/Naturally Gluten Free

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QUINOA, RED AND BLACK BLEND - Kosher/Naturally Gluten Free

RBLQUINOA-10, RBLQUINOA-5

Description:

Available In-House Only... 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, Red Quinoa, and Black Quinoa. Black Quinoa really isn't black, it's a blend of Black, white, tan, and brown. Red & 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. Red & Black Quinoa have a gentle, slightly nutty flavor and are versatile when cooked and can be molded or shaped. Red & Black Quinoa Blend is a good substitute for Couscous or Bulgur in many dishes.

Ingredient Statement:

Red Quinoa, Black Quinoa.

Dress up Jasmine or Basmati Rice by adding Red & Black Quinoa blend along with split green or yellow peas for colorful rice pilaf. Add Red and Black Quinoa blend to Wild Rice muffins for a tasty and nutritious snack! Delicious in salads, pancakes, and salads or cook in fruit juice and use as a breakfast cereal.

Recommended Preparation Instructions:

Bring 2 cups of water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes.  The grain will pop and the outside germ will separate into a curly tail. 

One cup dry yields 2 cups cooked.