Organic Red Quinoa
Quinoa is an ancient grain with a promising future and widening popularity throughout the world due to its complete nutritional value. We source Red Quinoa from the South American highlands where it was first cultivated. Red quinoa has the same nutritional value and flavor as white quinoa but stays slightly firmer when cooked.
Bring 2 cups water a boil. Add 1 cup quinoa, reduce heat to low and simmer for about 15 minutes. The grain will pop and the outside germ will separate into a curly tail. Drain excess water and spread on a sheet pan to cool or use immediately.
Storage & handling
Store in a dry, cool place.
Organic red quinoa
Quinoa (Chenopodium quinoa) is a grain-like seed, related to beets, Swiss chard and spinach, that is cultivated in the Andes Mountains. It was widely used by the Incas, and has been grown in Peru, Bolivia, Ecuador and Chile for centuries. The Quechua name for quinoa translates to "Mother Grain" or "Super Grain," due to its superior nutrition. Legend has it that the Incan emperor would plant the first Quinoa seeds each year in a solemn annual ceremony, such was its importance to the Incan people. Quinoa is considered an ancient grain because it has not been selectively bred for large-scale agriculture and is the same variety grown for thousands of years.
Quinoa grows on three to nine-foot tall magenta stalks. The large seed heads can be nearly any color - red, orange, purple, green, black and yellow are all common. The plant is resistant to drought and grows well in poor soils without irrigation or supplementation. The World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain, equivalent to milk in protein and high in iron, magnesium, phosphorus, zinc, vitamin E and certain B vitamins. It is also high in fiber and essential amino acids and low in carbohydrates.
Quinoa has recently become popular in the U.S., due not only to its nutritional value, but also its unique, delicate texture and flavor. When cooked, the thin germ that encircles the grain partially detaches from the seed and remains slightly crunchy, while the seed itself, pearly and translucent, becomes soft and fluffy. Quinoa has a slightly nutty flavor and is a good substitute for rice, couscous or bulgur in many dishes. It can also be ground into a flour for use in baking.
Quinoa comes in a range of colors, with the most common consumer variety being white (most commonly available, so often simply called "quinoa"), red and black. Compared to white quinoa, red quinoa holds its shape slightly better after cooking and retains a bit more crunch. Our red quinoa has its natural, bitter-tasting saponin coating removed for quinoa that is ready to cook without rinsing.
A relative of traditional quinoa, red quinoa has the same nutty flavor and nutrient profile. The crunchier texture of red quinoa combined with sweet, fresh figs and bright, tangy citrus make this recipe a standout.