A blend of Somerset red quinoa grown by Emily Addicott Sauvao and Essex white quinoa grown by Peter Fairs. Easy to cook and perfect for buddha bowls, salads, and added into soups, burgers, falafel, and muffins.
Quinoa is a great plantbased source of protein, with doubled total protein quantity versus wheat or brown rice when measured in equivalent cooked amounts. The proteins in quinoa offer a wide range of amino acids. Amino acids are vital for supporting muscle development and immune activity, among other essential functions.
Quinoa, unlike many other grains, is also an excellent source of lysine. This is an essential amino acid, which plays a role in processes such as growth and development.
Quinoa is also contains antioxidants, manganese, magnesium, iron, folate, magnesium, phosphorus, copper, iron, zinc, potassium, calcium, and vitamins B1, B6, and E.
(Source: World’s Healthiest Foods & Medical News Today)
Rinse, cover with 2 parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a low heat for 15 minutes. Take of the heat and drain any remaining liquid. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork before serving.
No Common Allergens
500g in compostable packaging