Rice River Farms®

QUINOA, RED

Description:

Although Quinoa (Keen-wah) is new to the American market it was a widely used grain by the Incas and has been grown in the Andes for centuries.  The Quechua name for Quinoa translates as "The Mother Grain" and in current times it is referred to as “the super grain of the future”.  Quinoa contains more protein than any other grain and is considered a complete protein due to its containing all eight essential amino acids.  Even the United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Higher in unsaturated fats and lower in carbohydrates than other grains, it provides a balanced source of vital nutrients.  Quinoa is high in Vitamins B & E, iron, zinc, potassium and calcium.  Quinoa is the seed of the Goosefoot Plant and there are three main varieties that are cultivated, White Quinoa, Red Quinoa and Black Quinoa.  Red Quinoa seeds are small like Millet but are flat with an oval shape.  When cooked the outer germ circlet falls from the seed, forming a little white spiral tail, which is attached to the kernel.  This circlet remains crunchy while the grain is soft, delicate and pearly translucent.  Red Quinoa has a gentle, slightly nutty flavor and is versatile when cooked and can be molded or shaped.  Red Quinoa is a good substitute for Couscous or Bulgur in many dishes.

 

AVAILABLE IN 12 OZ POUCH - 12 UNITS PER CASE 

AVAILABLE IN 1.75# PLASTIC JAR - 6 UNITS PER CASE

1 CASE MINIMUM

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Suggested Use:
Cooked Red Quinoa is excellent in hot casseroles, soups, stews, and in stir-fry.  Cold Red Quinoa is delicious in salads or cook in fruit juice and use as a breakfast cereal.  Quinoa flour is used in making pasta and a variety of baked goods.  You can “pop” the seeds in a dry skillet and eat them as a cereal or use on top of salads.  Dry roasting Red Quinoa in a pan or in the oven, before cooking will give a toasted flavor.  Before cooking rinse very thoroughly under cold water