Red quinoa – also known as Inca red quinoa – is a South American ‘super grain’, which has quickly grown in popularity thanks to its high nutritional value, delicious taste, and versatility as an ingredient. Red quinoa, pronounced keen-wah, contains more protein than rice or wheat, as well as being mineral-rich and gluten-free. This variety of red quinoa also has be benefit of being both an organic, and a Fairtrade variety. The cooking time for quinoa is longer than cous cous, but shorter than rice. The red quinoa will turn a darker colour, and the tiny grains puff up – not unlike couscous. The fluffy quinoa grains develop a slightly nutty taste, and are delicious eaten either hot or cold. Try serving quinoa as an accompaniment to stews or curries. Alternatively, let the grains cool, and stir through fresh or roasted vegetables and herbs for a delicious and nutritious salad. Even try ‘puffed quinoa’ by drying the grains, and then popping them like popcorn in hot oil. Cooking Instructions Rinse before use. Use 1 part quinoa to 2 parts water, and simmer for 15-20 minutes.
