Rooted in the rich cultural heritage of the Andean Cordillera region, quinoa’s history spans over 5,000 years, dating back to the times when it was the staple diet of the Incas. This protein-rich “gold of the Incas” was their main food resource until the Spanish invasion in the 16th century put a halt to its cultivation. Despite this, tradition-conscious families preserved quinoa cultivation through the centuries of prohibition. It wasn’t until the 20th century that quinoa farming gradually resumed, with the Bolivian Altiplano natives continuing this age-old tradition of cultivating what is fondly known as the “rice of the Incas.”
Rinse the quinoa thoroughly. Cook by combining 1 part quinoa with 2 parts water, simmering for 10–15 minutes until the white germ separates from the seed. Cover and let it expand off heat. Red quinoa adds vibrant color and originality to your culinary creations. It pairs wonderfully with hot dishes, in stuffing or veggie burgers, and can be used in pilafs or risottos. It’s equally delightful in cold salads or tabbouleh.
Storage: To be kept in a cool, dry, and dark place to maintain freshness and quality.
