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Saugatuck, MI 49453
Quinoa (Keen-wah) was a staple Incan food and has been grown in the Andes for centuries. The United Nations World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain. It's equal to milk in protein and is high in vitamins B and E, iron, zinc, potassium, calcium and essential amino acids.
Quinoa has become popular in the U.S. due to it's interesting texture, great peanut like flavor and nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth. Quinoa's mild flavor is a good substitute for couscous or bulgur in many dishes.
Suggested Use: The mild flavor of quinoa makes it a great substitute for couscous or bulgur. Sprouted quinoa has a nutty flavor and is great in salads. As a side dish quinoa can be cooked using a flavored liquid such as broth; or it makes a great ingredient in casseroles and baked stuffed vegetables.
Basic Prep: Quinoa must be rinsed to remove the bitter saponins which coat each grain. For best results, toast prior to cooking. Bring 2 cups water or stock to a boil. Add 1 cup of quinoa, reduce heat to low, and simmer for 15 minutes. The grain will pop and the outside germ will separate into a curly tail. One cup dry yields 2 cups cooked.
Golden Quinoa is sold in 12 oz. packages.