Organic Tri-Color Quinoa
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Gluten-Free| Non-GMO | Kosher | Whole Grain
“A future sown thousands of years ago”, Food and Agriculture Organization of the United Nations
The domestication of quinoa began over 4000 years ago in the mountainous Andes region of South America. It was a staple in both the diet and ceremonial life of the Incans who called it “the mother grain”. As we now know it to be a complete source of protein - one of the building blocks of life - it is not surprising that this little seed was valued so highly. Once grown exclusively in South America, quinoa’s increasing popularity and adaptable growing conditions have made it the ultimate world traveler, with cultivation spreading to countries around the world such as Canada, England, Italy, India, and Kenya.
Quinoa has a slightly nutty flavor and although it is actually a small seed, it is known as a “pseudo-grain” because it has similar properties to whole grains. It is incredibly versatile and can be cooked whole like rice, made into a porridge for breakfast, served cold in a salad, or even ground into a flour for baking. Combining white, red, and black quinoa gives the blend a well-rounded flavor and is a delicious way to add a protein punch to your meals – breakfast, lunch, or dinner.
Basic Cooking Instructions:
Rinse quinoa before use. Bring 2 cups of water and 1 cup of quinoa to a boil. Add 1 tsp. salt. Cover saucepan with tight-fitting lid and cook on low heat for 15 minutes. Remove from heat, leaving lid on, and let stand covered for 3–5 minutes or until water is absorbed. Yields 3 cups.
Package should be carefully resealed after each use. Store in a cool dry place.
Quinoa is 100% natural, gluten-free, and easy to digest.
Quinoa is a great source of iron important for the production of red blood cells. Iron also helps our blood to oxygenate our bodies and keeps us from feeling fatigued.
Including quinoa in your diet can contribute to good cardiovascular health. It is free of cholesterol and rich in magnesium, a mineral that helps to relax muscles and blood vessels.
Quinoa is a complete source of vegetarian protein. According to the Heart and Stroke Foundation, a vegetarian-based diet can help reduce the risk of heart disease and stroke by contributing to lower blood pressure, lower cholesterol, and lower weight.
Quinoa is rich in both soluble and insoluble fiber. A high fiber diet has been shown to reduce cholesterol and blood pressure, improve digestion, help to lower blood sugar levels, and contribute to healthy weight.
Quinoa contains antioxidants and phytonutrients that can help to reduce pain and inflammation in the body.
Quinoa can be sprouted to increase its digestibility and nutrient availability. Quinoa sprouts are fantastic added to salads and even blended into smoothies.
Because quinoa is such a nutritional powerhouse, NASA earmarked it as a potential crop for its Controlled Ecological Life Support System on long term manned space journeys.
The United Nations declared 2013 “The International Year of Quinoa” in recognition of its many nutritional benefits and of the indigenous people of South America who have protected and cultivated quinoa for thousands of years.
There are over 120 varieties of quinoa!
During the Spanish colonization of South America in the 1500’s, quinoa was nearly eradicated by the Spanish in an attempt to weaken indigenous cultures through banning the cultivation of culturally significant crops.
Chicha is a traditional Andean fermented beverage made out of quinoa. Cheers!