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 15 minutes, it has a pleasant fluffy consistency and delicate, slightly nutty flavor.
Red quinoa maintains the same nutritional content as golden quinoa, the only difference is the vibrant color! Red quinoa makes a great addition to any meal as an added pop of color.
- Rinse 1 cup of Village Harvest Red 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 15 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 water to grain ratio.
Find where to buy red quinoa here.