Item Code: 65877     (0)
Quinoa seed is widely termed as the "mother of all grains" becuase it is contains amino acids, enzymes, vitamins and minerals, fiber, antioxidants and phytonutrients. The colour of quinoa seeds are mean something. White quinoa has the lightest texture and tends to cook up fluffier, which makes it a no-brainer substitute for rice disches. Red quinoa and Black Quinoa have a crunchier texture than white quinoa and the colored grains hold thier shape better in salads.

Total Rating Total Rating:

0.00/5 - 0 reviews

View ratings
0 1 2 3 4 0
0 1 2 3 0 0
0 1 2 0 1 0
0 1 0 1 2 0
0 0 1 2 3 0

  Add Review View Reviews View Reviews
How To Cook Quinoa seeds: 1) Using saucepan: Rinse quinoa in a fine mesh strainer. Place 1 part Quinoa and 2 parts water (or chicken/vegetable stock) in a saucepan, bring to a boil. Reduce to a simmer, cook for 15-20 minutes until the quinoa is translucent, plump and the external germ (“spiral tail’) is visible. 2) Using a rice cooker: Quinoa cooks like rice and can also be cooked in a rice cooker (1 cup quinoa with 2 cups of water). Just use the same amount water for quinoa as you would use for rice.

Customer Reviews

Average Rating:   0.00