Dating back to the Incas, this grain is still grown in Bolivia and Peru. The small round grains look similar to millet, the taste is mild, and the texture firm and slightly chewy.
Quinoa is a nice source of proteins for vegans (especially if it makes up half your plate)
Use 50g of quinoa and twice the volume of water per portion. Rinse the quinoa then add to the pot with water. Bring to a boil, then cover and let it simmer for 10-20 minutes until the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
May contain gluten, soy, nuts, sesame.
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Keep cool and dry.
Nutrition-facts (per 100g)