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Quinoa & Ancient Grain Blend

Hearty and flavorful, Our Quinoa and Ancient Grain Blend brings together delicious, protein-rich quinoa with millet, kaniwa, amaranth and teff. This ancient grain blend is a nutritional powerhouse and a delicious alternative to rice, couscous or plain quinoa.

  • Various sizes of grains

  • A mix of ivory, buttery yellow and reddish-brown colors

  • Nutty, earthy and slightly sweet flavor

  • Naturally gluten-free

  • D'allesandro
    Price: $68.63
    $0.43 / Ounce

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    Suggested uses

  • Prepare pilaf-style with olive oil and sautéed onions and finish with sliced almonds

  • Serve with stews, curries or stir-fries as an alternative to rice

  • Toss cooked grains with colorful marinated vegetables for a quick salad

  • Bake into regular or gluten-free breads for a gluten-free boost of nutrients and flavor

  • Basic prep

    Combine 1 cup Quinoa and Ancient Grain Blend with 2-1/2 cups water in a medium saucepan. Bring to a boil, and reduce heat to simmer. Cover and simmer 15 to 20 minutes, until grains are cooked through. Let stand for 5 minutes, and fluff with a fork before serving.

    Ingredients

    Quinoa, millet, kaniwa, amaranth, teff.

    Quinoa is a species of goosefoot (chenopodium), related to spinach and Swiss chard, that grows well in the high mountain areas of southern Peru and Bolivia. While technically a seed, it cooks up fluffy and light, similar to a grain, and is a popular substitute for rice or couscous, given its superior nutritional profile. Quinoa is high in protein and fiber and lower in carbohydrates than many other grains. It also provides a balanced source of vitamins B and E, iron, zinc, potassium and calcium.

    Millet is a small, round, yellow grain-like seed with a mildly sweet, corn-like flavor. It is native to Africa and Asia, and there is evidence of cultivation since the 5th century B.C. Millet is the seed of an annual grass, and requires significantly less water to grow than most other grain crops. It is high in protein and fiber, as well as phosphorus, zinc and vitamin B6.

    Kaniwa is a species of goosefoot closely related to quinoa and growing in the same highland regions of Peru and Bolivia. It is smaller in size, but equally resilient to the region’s often harsh weather conditions and equally packed with protein, amino acids and fiber.

    Amaranth, also known as kiwichia, is a tiny seed native to ancient Mexico, Guatemala and Peru that packs more nutritional punch than many other grains. Also gluten-free, It makes a great addition to alternative diets. It boasts a fresh corn-like aroma. Amaranth is very high in protein, calcium, iron, magnesium and vitamin B6.

    Teff, a type of millet that comes from North Africa, is the world’s tiniest cereal grain, about the size of a poppy seed. Although small, Teff is thought to be one of the most nutrient-dense grains. It is high in protein, fiber, complex carbohydrates, calcium and iron. It is also high in vitamin C, a nutrient that is rare in grains. Teff is a primary source of nutrition for more than two-thirds of Ethiopians, and has a sweet, nutty flavor reminiscent of hazelnuts.

    Classic recipe

    Quinoa and Ancient Grain Sage Sausage Stuffing

    In this recipe, our Quinoa and Ancient Grain Blend puts a modern twist on traditional holiday stuffing. Although flavored with familiar seasonings such as Rubbed Sage and Whole Leaf Savory, this stuffing forgoes the bread in favor of gluten-free ancient grains including Quinoa, Millet, Kaniwa, Amaranth and Teff.