Quinoa is packed with nourishing plant-based goodness, especially fibre and protein and is available in many colours with white, red, and black being the most common. Nutritionally and in terms of taste, there is no significant difference between the different colours, but the cooking time and chewiness differ. Of the three varieties of quinoa, white quinoa is the mildest, least crunchy, and quickest to cook. While black quinoa sits at the opposite end of the spectrum and is the crunchiest and most time-consuming to cook, red quinoa sits somewhere in between. Suitable for those avoiding wheat, this organic quinoa is easy to cook and versatile - use it in sweet or savory recipes like any other grain.
Always rinse quinoa under running water before cooking it. Add one cup of quinoa and two cups of water or stock to a pot, cover the pot, and bring to a boil. Reduce heat & cook until all liquid has been absorbed, approximately 15-20 minutes. It is a wonderful companion to proteins and vegetables. In addition to serving as a salad base, quinoa can also be used as a bed for stews and stir-fries.