Originating from the Andean Cordillera, quinoa’s cultivation dates back over 5,000 years B.C. This nutrient-rich grain was a staple food for the Incas until the 16th-century Spanish invasion, which banned its cultivation. Many families, however, preserved this cultural legacy by maintaining small plots throughout centuries of prohibition. It wasn’t until the 20th century that quinoa farming began to resurface. Today, the indigenous communities of the Bolivian Altiplano continue this tradition, honoring what is often referred to as the “rice of the Incas.”
Rinse the quinoa thoroughly. Combine 1 part quinoa with 2 parts water and simmer for 10 minutes until the small white germ separates from the seed. Cover, remove from heat, and let it sit to swell. This vibrant mix of red and white quinoa not only enhances the visual appeal of dishes but also adds a unique twist to your culinary repertoire. It pairs wonderfully with hot meals, in stuffing or veggie burgers, and is a delightful choice for pilaf or risotto. Enjoy it cold in salads or tabbouleh for a refreshing option.
Storage: To be kept in a cool, dry, and dark place to maintain freshness and quality.
Organic white quinoa (66%)*, Organic red quinoa (34%)*.
