Quinoa (pronounced 'keen-wah') originates from ancient times, going back to the Inca civilization. Known as a 'super grain' due its excellent nutritional properties. Quinoa is a balanced-amino acid high source of rich protein.
It is organically gluten-free, wheat-free, easy to digest and is one of the least allergenic foods existing. A resourceful product, Quinoa can be an alternative for almost any grain in any recipe. It has a slight, nutty,chewy flavour all on its own.
After pre-soaking, it's versatility extends from soups and salads, baking, to desserts – Quinoa is the best!
First thing is to cook the quinoa as directed (I usually add some boullion powder).
Then let the quinoa cool to room temp.
Next add chopped cucumber,tomato, and kalamata olives and lightly mix.
A dressing of olive oil, olive juice, lemon juice.and a few good pinches of fresh chopped oregano.
You can add salt and pepper to taste.
QUINOA AND PILAFFS
Quinoa can also be used in pilafs.
Another great use of quinoa is to mix some room temp quinoa with scrambled eggs in a burrito with other ingredients you would normally use.
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