In 2017 this South American favourite was grown in Somerset for the first time. With a distinctively nutty flavour and striking rich colour it makes a great contrast to white quinoa, either alone or mixed together.
Like our white Wholegrain Quinoa it's easy to cook and perfect for salads, as a side dish, in soups and stews, or for baking.
Hodmedod's red quinoa is grown by Emily Addicott Sauvao in Somerset
Complete Product Details
Red quinoa is tasty, nutritious, versatile and easy to cook in just the same way as white quinoa.
Cooking instructions
Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
Black quinoa has a firmer texture than white and the two work well blended for salads or as a rice or couscous alternative.
Ingredients
Black Quinoa
Allergy information
No Allergens
|
Typical values |
Per 100g |
|
Energy |
1501kJ (365kcal) |
|
Fat |
6.7g |
|
of which saturates |
0.7g |
|
Carbohydrate |
55.2g |
|
of which sugars |
3.5g |
|
Fibre |
10.6g |
|
Protein |
13.5g |
|
Salt |
0g |
More
High protein, high fibre, low fat.
Suitable for vegans and vegetarians.