This quinoa has been grown by the Damon Family in Kindred Tasmania, one of the first farms to commercially grow this nutritious crop. Packed with all nine essential amino acids, quinoa is a pseudoceral, not a grass, unlike wheat or rice, but rather related to spinach. Quinoa is also higher in B vitamins and dietary minerals than many grains.
Quinoa needs to be washed before consumption.
Wash and stir 3 or 4 times in water, or wash till water is clear.
Never soak Quinoa before washing. The bitterness will be absorbed by the seed and is almost impossible to remove.
The first 2 washes are very important - the first wash will be dark and frothy; the second wash is not as dark as the first. The water will get clearer with every wash.
When cooking, refrain from putting too much water on top, the washing process makes the product already wet. Not more than 12mm or ½ inch of water on top, too much water makes it soggy.
Cook for 10-12 minutes, stirring occasionally. Remove from heat and let the Quinoa dry slightly. High temperatures are not required to cook Quinoa, and may result in overcooking.
Quinoa has a light fluffy texture when cooked, and has a mild nutty flavour. It can be cooked like rice but in half the time.
There are also several other ways to prepare Quinoa: e.g. fried, curried, served as a side dish or a meat substitute and added to salads, soups, breakfast porridges and puddings.
Packed by Sovereign Foods using equipment shared with other nuts, gluten and soy.Organically grown.
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