This White Quinoa is Certified Organic – grown and processed in the cool climate of Tasmania.

Quinoa is a high-altitude plant which is native to South America. Prized by the Incans, it has been cultivated and eaten for thousands of years.

This natural Australian Quinoa – technically a seed, not a grain – has had nothing synthetic or artificial used in its growing or processing and it is non-GMO.

White Quinoa has a delicious, mild earthy flavour, nutty aroma and light fluffy texture once cooked. Easy to use, grain-free Quinoa can substitute in any recipe calling for rice and is also great in porridge, soups and salads, or baked goods.

Quick to cook, convenient and scrumptious – Quinoa is great to have on hand in the pantry.

How to Use:

Organic Quinoa can be served hot or cold in place of rice or couscous. Cook as a nutritious porridge and serve with fresh fruit and yoghurt for a great start to the day. Use it to accompany stir-fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes.

Try as a delicious replacement for cracked wheat in Tabouli, or with goat’s cheese, olives, capers and roasted Mediterranean veggies. Add raw, well-rinsed Quinoa to bread and muffin recipes, or mix pre-cooked with shredded coconut as a substitute for oats on top of yummy grain-free fruit crumbles.

1 cup of dried Quinoa will cook up to be about 3 cups. As this Organic Quinoa is not pre-rinsed, it is important to wash well to remove the naturally occurring coating of Saponin – protection from insect and fungal attack.

Saponin has a bitter flavour and can impede digestion. Rinse and drain well 2-3 times in cold water. Do not soak Quinoa as the bitter flavour will be absorbed into the seed. Place drained Quinoa in a saucepan of cold water about 1-2 cm above seeds.

Cover and bring to a boil on medium heat, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until Quinoa is tripled in size, tender, with ‘tails’ popping out. Once cooked, turn off the heat, put the lid on and let sit for about 5 minutes. Use a fork to fluff up the Quinoa and serve.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.

Shelf Life:

Up to 12 months when stored as above. See Best Before date.

Images for illustrative purposes only.