Village Harvest travels high into the Andes to harvest our quinoa. The Incas called quinoa “the mother of grain” and fed it to their warriors before battle. Now people refer to it as a “super grain” since it offers a healthy balance of essential amino acids. Each of these nicknames is slightly off. Quinoa is actually a seed – not a grain – from a plant related to spinach, beets, and Swiss chard. Call it what you will. We’ll just call it delicious. Fully cooked in about 10 minutes, it has a pleasant fluffy consistency and delicate, slightly nutty flavor.
- Rinse 1 cup of Village Harvest Quinoa in cold water. Combine with 1½ cups water in a pot and bring to a boil.
- Cover, reduce heat to low and simmer for 10 minutes or until all water is absorbed.
- Remove from heat and allow to stand for 5 minutes. Fluff with fork and serve.
To prepare in a rice cooker, use same waterto grain ratio.
- A naturally gluten-free grain
- Quinoa has the perfect balance of all nine amino acids essential for human nutrition
- It’s pronounced KEEN-WAH
- Pro Tip: Substitute chicken or vegetable stock for water when cooking
Find where to buy quinoa here