Tricolor Quinoa 5 lb
- Earth Shift tricolor quinoa is a great gluten-free alternative to grains. It tastes amazing with vegetables, or even by itself with a little soy sauce alternative. Quinoa is a good source of Magnesium, Phosphorus, and Iron, as well as being a good source of fiber. It has 5 grams of protein per serving and can be utilized as a rice would in any recipe.
- Our quinoa is grown in very mineral-rich volcanic soil, which is why it is full of nutrients and has a vast essential amino acid profile. Pesticides are not required for quinoa crops because the seeds have a natural coating of saponins, which are bitter and deter pests.
- First, measure out the dry quinoa. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will cook up to be about 3 cups.
- Rinse the quinoa well under cold water and drain. It’s handy to use a fine mesh sieve for rinsing. Put the rinsed quinoa into a saucepan and add cold water. The quinoa to water ratio is 1:2. In other words, use 2 cups of water for every cup of quinoa.
- Toss in a dash of himalayan salt.
- Cover and bring to a boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes.
- The quinoa goes a bit transparent when it’s cooked, except for a little spiral sprout. If the quinoa is tender but there’s excess water in the bottom of the saucepan just leave the lid off completely for a few minutes until the water evaporates. When done turn off the heat, put the lid on and let sit for about 5 minutes.
- Use a fork to fluff up the quinoa and serve.
The statements on this have not been evaluated by the Food and Drug Administration. This product is not intended to treat, diagnose, cure or prevent any disease.