Black quinoa is a ‘super grain’ which has quickly grown in popularity thanks to its high nutritional value, delicious taste, and versatility as an ingredient. The South American grain, pronounced keen-wah, contains more protein than rice or wheat, as well as being mineral-rich. This black quinoa also has be benefit of being both an organic, and a Fairtrade variety. Black quinoa has an earthier, nuttier, sweeter taste than white quinoa and retains its striking black colour when cooked.
The cooking time for quinoa is longer than cous cous, but shorter than rice. After simmering between 15-20 minutes, the quinoa grains will puff up – not unlike couscous. The fluffy quinoa grains develop a slightly nutty taste, and are delicious eaten either hot or cold. Try serving quinoa as an accompaniment to stews or curries. Alternatively, let the grains cool, and stir through fresh or roasted vegetables and herbs for a delicious and nutritious salad. Even try ‘puffed quinoa’ by drying the grains, and then popping them like popcorn in hot oil.
Rinse before use. Use 1 part quinoa to 2 parts water, bring to the boil and simmer for approx.10 minutes with lid on.
Ingredients: black quinoa, may contain traces of nuts, sesame, mustard and gluten.
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