Tri-colour Quinoa

grain-like seed

natural colour,

full flavoured, nutty taste

pseudo- cereal because it is a broad-leaf non-legume grown for grains, unlike true grains that are grasses


low GI

source of:

  • all of the essential amino acids- complete protein usually only obtainable from animal products, including lysine which assists in tissue repair and growth
  • Vitamins A, E and  B vitamins- B6, riboflavin, niacin and thiamine
  • Calcium
  • iron- more than any other grain
  • dietary fibre
  • manganese
  • phosphorus
  • magnesium
  • folate
  • manganese
  • copper
  • zinc

Cooking with Quinoa

Quinoa in its natural state has a coating (Saponin) that is bitter tasting.

Therefore quinoa needs to be washed before consumption.

Wash and stir 3 or 4 times in water, or wash till water is clear.

Never soak Quinoa before washing as the bitterness will be absorbed by the seed and you will never get the bitterness out.

Place rinsed quinoa in a saucepan and cover with approx. 12mm of water. Cook over medium heat for 10-12 minutes, stirring occasionally. Allow the water to evaporate. When cooked quinoa has a light fluffy texture and a mild nutty flavour.