SHILOH FARMS Quinoa has a fluffy consistency and a delicately sweet, slightly nutty flavor. Though widely considered to be a grain, this is technically not true - quinoa is actually a seed. However, it is prepared in much the same way as traditional grains and is frequently used to substitute for them in variety of recipes and applications. Unlike other grains, quinoa has a unique texture all its own. As it cooks, the outer germ around each grain twists outward forming a spiral "tail". While the grain itself becomes soft and delicate, this "tail" remains crunchy, creating an interesting textural combination. Also, because quinoa is fairly indestructable, it is not as susceptible to overcooking and offers more possibilities than other grains.
In addition to its versatility and great taste, quinoa also provides a rich and balanced source of vital nutrients. The highest in protein of all the grains, quinoa is low in sodium, contains 10 essential amino acids, and is an excellent source of calcium, iron, and fiber.
To Cook: Sort and thoroughly rinse 1 cup quinoa until water runs clear. Add to 2 cups water and bring to boil. Reduce heat and simmer until tender, approximately 15 minutes. As it cooks, quinoa expands almost 5 times its size.
Keys to Cooking: No matter how you cook quinoa, thorough rinsing is the key to success. Unrinsed quinoa often contains traces of saponin dust, which can result in a bitter, unpleasant flavor. The presence of saponin is obvious by the production of soapy looking "suds" when the grain is swished in water. To clean properly, place the quinoa in a strainer and rinse with water until it runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly.
Because it is high in oils, quinoa can spoil quickly if not store properly. As a result, it should be purchased in small amounts and stored in a cool dark place (the refrigerator or freezer would be ideal.) For best results, use the grains within a year of purchase.
1. Quinoa can be substituted for rice, wheat, corn, or barley in recipes.
2. Cooked quinoa is excellent in hot casseroles, soups, stews, and stir-fries; uncooked seeds may be added to soups and stews.
3. To give quinoa a pleasant, toasted flavor, try dry roasting it in a pan or the oven before cooking.
4. Add sweetness by cooking quinoa in fruit juice; eat as a breakfast cereal or use in desserts.
5. Create a quick salad by combining quinoa with chopped vegetables and beans for an easy and nutritious dish.
6. "Pop" quinoa seeds in a dry skillet and eat them as a cereal or snack.
7. Sprout quinoa seeds and add to salads or sandwiches.
To sprout the seeds: Soak about 1/3 cup seeds in a jar for about 6 hours, then rinse and drain; repeat twice a day. When the sprouts are about 1" long, place them near a window for chlorophyll to develop, which will give them a vibrant green color.
43g or more of Whole Grains per serving
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Packed in a dedicated Gluten Free facility.
This product was packaged using equipment that also handles tree nuts.
Country of Origin: Bolivia or Peru
Ingredients: Organic Whole Grain Quinoa.
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