Originally from the Andes, eaten for centuries, quinoa has a light, fluffy texture when cooked. It's mild slightly nutty flavour makes it an alternative to white rice or couscous.
Wash before use to remove the natural saponin, then cook like rice with one part quinoa to 2 parts water for approximately 15 minutes, or until the germ separates from the seed. Once cooked, cover and leave to stand for 5 minutes. Serve either warm, or alternatively, cold in salads.
*Packed in environment handling allergens including peanuts, sesame & gluten
Store in a cool, dry place away from strong light and odours