Established 1963 - Shipping worldwide since 1975

Real Foods Organic Quinoa

100gr
£1.23 123p / 100g
250gr
£2.23 89p / 100g
500gr
£3.92 78p / 100g
1kg
£7.07 71p / 100g
3kg
£20.50 68p / 100g
6kg
£39.47 66p / 100g
Wholesale Prices
25Kg
£91.57
(37p / 100g)
2 x 25Kg
£86.99 / 25Kg
(35p / 100g)
4 x 25Kg
£82.41 / 25Kg
(33p / 100g)
5 Customer Review(s)
Customer Rating: 2.0
(20840 votes)

About Organic Quinoa

Real Foods Organic Quinoa has a light, fluffy texture when cooked. Its mild slightly nutty flavour makes it a great alternative to white rice or couscous.

Cooking Instructions: Firstly remove the outer coating of the quinoa, do this by soaking the grain in water for a few hours, then changing the water and re-soaking, or rinsing it in running water either in a fine strainer or in cheesecloth.

Treat quinoa the same as rice, bringing two cups of water to one cup of grain and bring to the boil. Cover at a low simmer and cook for 14 - 20 minutes, or until the germ separates from the seed. The cooked germ should have a slight bite to it.

Quinoa is excellent in soups, casseroles, stews and stir fries, as well as cold in salads. Quinoa is very high in protein, it is also a good source of dietary fibre and phosphorus and is high in magnesium and iron.

Want some more tips on preparing Quinoa? Here's our How Do I Cook Quinoa article.

If you want some inspiration to try other grains in your recipes, check out our Real Foods Guide to Grains here for information on our bestsellers.

Ingredients

Organic Quinoa ingredients:

Organic Quinoa Grain

Read about Real Foods allergen labelling here.

In Stock

Why not try one of our healthy recipes using this product

Delicious Vegan South Indian Sweet Potato And Cauliflower Curry With Quinoa Dosa Recipe

Summary: I love South Indian curries for their wonderful flavour combinations. Spices in this curry compliment the creamy coconut and sweet potato. Dosas are thin South Indian rice crepes. They are traditionally made from a fermented rice and black lentils batter. For a high protein dosa, I use quinoa quinoa instead. And I don't ferment the batter when I am pressed for time, but the fermented version is closer to the original. Serve the curry and the dosa with some rice, if you wish,and garnished with lime juice, lime zest and fresh coriander.

Dairy Free Egg Free Gluten Free No added sugar Nut Free Vegan Vegetarian Wheat Free

Mushrooms and Pea Quinoa Loaf

Summary: This beautiful vegan and nut free loaf is a sure winner for sunday roast. Would also work a treat for a Christmas dinner.

Dairy Free Egg Free No added sugar Nut Free Vegan Vegetarian

Vegetable Chilli

Summary: Chilli with quinoa rather than rice to boost your protein intake.

Dairy Free Egg Free Gluten Free No added sugar Vegan Vegetarian Wheat Free

Show more recipes for this product

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Customer reviews

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Oliver Saunders Can be enjoyed cooked or raw. To eat raw, rinse the quinoa thoroughly, soak for only about 2 hours, sprout using your favourite sprouting technique. Use the raw sprouted quinoa instead of couscous to make raw wheat free tabbouleh, for example.
Jennifer Harrison Great alternative to rice, bulgur or couscous. I don't soak my quinoa, though, and I find it works just fine, no bitterness. This is what I do: I put my measured quinoa (1 cup quinoa to 2 cups of liquid will give you 3 cups cooked quinoa) in a mesh strainer, I rinse it really carefully under running cold water, rubbing the quinoa with my fingers to get rid of all the saponin (natural coating on the quinoa, which makes it bitter ...) Then I allow it to drain. I then cook it as I would cook pilaf rice, heating a drizzle of olive oil, I add the drained quinoa and 'fry' for a bit. Then I add the liquid and cook until the liquid is completely absorbed. Finally, I leave the lid on for at least 10 minutes, and I use a fork to gently fluff the quinoa before serving.
Lily Coleman Delicious grain, and brilliant that I can buy in such a wide range of sizes depending on how many I am feeding.
Charlie Wheeler I have always avoided things like Quinoa in the past as being too odd to eat. What a miss. This is tasty stuff.
Jonathan Walton The preparation of this is a bit of a fuss with the soaking and washing involved but that aside this is a good addition to any menu plan and makes a delicious change from the usual rice or pasta my family always seem to want to eat.