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Quinoa, pronounced ‘keen-wa’, is a gluten-free alternative to starchy grains. Although it often occupies a similar role to grains in dishes, quinoa is actually a seed from the same family as beets, chard and spinach. It is high in protein and an important plant source of all nine essential amino acids. Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies have heralded it as a superior alternative to bulgur wheat, couscous and rice. Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease. Quinoa contains small amounts of the heart healthy omega-3 fatty acids and, in comparison to common cereals, has a higher content of monounsaturated fat. It is one of the popular grain types that are rich in both fiber and protein.
Features:
- White quinoa is a complete grain.
- It is source of all essential amino acids as well as crucial micronutrients.
- Use as a fluffy substitute for rice or in your salads.
How to Use:
- Rinse well to wash away natural saponin covering.
- Drain excess water and transfer to a cooking pot.
- Add double the quantity of water or broth and a pinch of salt.
- Bring to a boil, cover the pan and allow to simmer for 15mins on medium low flame.
- When the water is absorbed and the grain is fluffy and transparent, its ready!
Size/Colour: 250 gm/
