How is it made?
Quinoa was an important crop for the Incan Empire. They referred to it as the ‘mother of all grains’ and believed it to be sacred. Sustainably grown on the Bolivian Altiplan, quinoa is usually harvested by hand at just the right time to avoid seed losses.
Ingredients
Certified Organic White Quinoa
Nutritional Information
| NUTRITIONAL INFORMATION | |||
| Serving Size – 50 g | Servings approx – 10 | ||
| Avg. Qty.
per Serving |
%
DI/RDI |
Avg. Qty.
per 100 g |
|
| ENERGY
PROTEIN FAT, TOTAL -SATURATED CARBOHYDRATE -SUGARS DIETARY FIBRE SODIUM GLUTEN |
780 kJ
7.0 g 2.6 g 0.4 g 32.2 g 1.3 g 2.2 g <5 mg NOT DETECTED |
9 %
14 % 4 % 2 % 10 % 1 % 7 % <1 % – |
1560 kJ
14.0 g 5.3 g 0.7 g 64.4 g 2.5 g 4.3 g 5 mg NOT DETECTED |
Product of Bolivia
Ways to use it
Add to salads, stews and fritters. Use in place of rice and grains.
Measure and wash your quinoa well. Bring quinoa, water and a pinch of Himalayan salt to a rapid boil, then reduce to a gentle simmer for 15 mins (until the water has absorbed). Take off the head and set aside for 10 mins. Fluff with a fork and serve – delicious with olive oil or butter mixed through prior to serving.
Ratio: 1 cup quinoa : 1.5 cups water
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