Real Foods Organic Quinoa

5 Customer Review(s)
Customer Rating: 5.0
(4 votes)
£1.23 123p / 100g
£2.21 88p / 100g
£3.82 76p / 100g
£6.88 69p / 100g
£19.95 67p / 100g
£38.39 64p / 100g

Wholesale Prices

(34p / 100g)
2 x 25Kg
£80.34 / 25Kg
(32p / 100g)
4 x 25Kg
£76.11 / 25Kg
(30p / 100g)


Organic Quinoa ingredients:

Organic Quinoa Grain

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.

Read about Real Foods allergen labelling here.

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Customer reviews

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.

By Oliver Saunders on 20/05/2013

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.

By Jennifer Harrison on 20/05/2013

Delicious grain, and brilliant that I can buy in such a wide range of sizes depending on how many I am feeding.

By Lily Coleman on 02/01/2013

I have always avoided things like Quinoa in the past as being too odd to eat. What a miss. This is tasty stuff.

By Charlie Wheeler on 05/12/2012

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.

By Jonathan Walton on 17/10/2012

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