Blending the sweetness of White Quinoa, the earthiness of Black Quinoa, and the dark fruitiness of Red Quinoa, SHILOH FARMS Tri-Color Quinoa is a feast for the eyes and the taste buds.
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, quinoa is fairly indestructible, meaning it is not as susceptible to overcooking.
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 should be purchased in small amounts and should be stored in a cool dark place (the refrigerator or freezer is 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.
42g or more of Whole Grain per serving
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
Packaged as part of a naturally gluten free rotation in a facility that also handles wheat, soy, & tree nuts. The equipment and surrounding areas are carefully cleaned between rotations, as well as tested to 20 ppm before the naturally gluten free rotation begins. However, Shiloh Farms is not testing or certifying any product as gluten free. Please use your own discretion in determining whether this product is safe for your consumption. Click here for information on Shiloh Farms Cleaning Processes & Procedures.
Country of Origin - Bolivia or Peru
Ingredients - Organic White Quinoa, Organic Red Quinoa, Organic Black Quinoa
Gluten-Free | Kosher | Non GMO | Organic
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