Red quinoa can be served hot or cold in place of rice or couscous. Use it to accompany stir fries and curries, in soups and hotpots, serve herbed with fresh fish, and create wonderful salads as main meals or side dishes. Try as a delicious replacement for cracked wheat in tabbouleh, or with goat’s cheese, olives, capers and roasted Mediterranean vegetables. Add raw to bread and muffin recipes, or mix pre-cooked quinoa with shredded coconut as a substitute for oats on top of yummy grain free fruit crumbles.
1 cup of dried quinoa will cook up to be about 3 cups. Rinse well under cold water (use a fine mesh sieve). Place drained quinoa in saucepan of cold water at a ratio is 1:2. Cover and bring to a boil, turn the heat down to low and set the lid ajar. Simmer for 15-20 minutes, until quinoa is tripled in size, tender, with “tails” popping out. Once cooked, 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.
Allergens:No known allergens.
Storage:Store in a cool, dry place away from direct sunlight.
Shelf Life:Up to 24 months when stored as above.
Quinoa & Cranberry salad