Quinoa

Quinoa
Quinoa

Pronounced ‘keen-wah’, this is an amazing ‘Ancient Grain’, that grows in three colours. Being a seed it is full of  protein and carbs. It is Gluten Free and easy to cook!

Lotus Organic Quinoa White, Red and Black

A recently rediscovered ‘grain’, native to the Andean region of South America. Quinoa is actually a seed from a species of goosefoot, in the Chenopodium family. Being neither a true ‘cereal’ nor a grass (like rice), quinoa is closely related to other chenopod species such as beets,
spinach, and tumbleweeds.

The name is derived from the Spanish spelling of the Quechua name,
kinwa. Successfully domesticated 3,000 to 4,000 years ago for human
consumption, though archaeological evidence shows its use for pastoral
herding some 5,200 to 7,000 years ago.

Known to the Mayans and Incans, once considered “the gold of the
Incans”. Lotus Quinoa is an amino acid-rich (high protein), seed that has
a fluffy, almost creamy, slightly crunchy texture and a somewhat nutty
flavour when cooked.

Lotus Quinoa is available in naturally occurring White, Red or Black
grains.

Quinoa Recipes

Once you are familiar with quinoa you will come up with
plenty of your own recipes. When just getting to know it:
cook like rice at a 1:2 ratio. So 1C Lotus Quinoa in 2C
salted water, boil for 10 minutes then leave with the lid
on to rest for 5. Fluff and enjoy slightly al dente.

Flavourful Salads and Easy Meals

Cooked quinoa has a slightly nutty flavour, when you
first start eating it you may want to flavour it. It makes a
tasty side, filling breakfast or nutritious lunch salad.

Mix roast pumpkin, caramelised onion, soft goats cheese
and herbs through cooked quinoa. Dress and season.
Enjoy as a vegetarian main or a hearty side.

Breakfast or dessert: stir berries, toasted nuts and honey
into cooked quinoa. Enjoy with milk or yogurt.

As a side for a main: stir in chopped or dry herbs and
butter or olive oil, season with salt and pepper.

Lotus Quinoa: is a tasty and nutritious grain that can be
used like rice: in fried rice, pilaffs, or paella. It can be
cooked in a rice cooker, used as a Gluten Free alternative
to couscous, and its neutral flavour means it can be
served with all cuisines. The red, black and white taste
and cook the same, try mixing things up.

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