Quinoa Flakes are rolled and then flaked, making them a quick-cooking, naturally gluten-free substitute for oats in hot breakfast cereals and baked goods.
To prepare one portion as a breakfast cereal, add 1/3 cup flakes to 1 cup boiling water and cook for about 90 seconds. Remove from heat and let stand several minutes until mixture reaches the desired thickness and consistency. Keep refrigerated for a longer shelf life.
Storage & handling
Store in a dry, cool place.
Quinoa Flakes are rolled and then flaked, making them a very quick-cooking, gluten-free substitute for oats in hot breakfast cereals and baked goods. Cooked Quinoa Flakes look similar to wheat cereal or grits. The taste is light and mildly nutty, with a smoother cooked texture than regular quinoa.
Quinoa has been cultivated for approximately 6,000 years in the Andean region of South America, where it was a staple crop for the Inca and other pre-Columbian people.
It is nutritious option for those following gluten-free diets and one of the only plant foods that's a complete protein, offering all of the essential amino acids. Quinoa also boasts an usually high ratio of protein to carbohydrate since the germ makes up about 60% of the grain—for comparison, wheat germ comprises less than 3% of a wheat kernel. Quinoa is also highest of all the whole grains in potassium.
Quinoa comes in several colors, with white, red, and black being the most commonly cultivated. White quinoa is the mildest and least crunchy of all varieties. Black quinoa, on the other hand, may require more time, with red falling somewhere in the middle.
Our Quinoa Flakes make an excellent gluten-free breading for kid-friendly chicken tenders. A dash of our Seasoning Salt and some Onion Powder and Ground Cayenne Pepper really up the flavor factor and make these tenders pop.