Customer reviews
Quinoa is quite a culinary chameleon! From breakfast porridge to dinner, its adaptable & nutritious. I appreciate having an organic option for this ingredient.
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Quinoa is used in lots of my meals (from salads to mains) � this versatility plus nutritional profile make it a star ingredient for me. I choose orgasnic where-ever I can.
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I'm impressed by the taste of this quinoa. The grains cook up fluffy and light, perfect for recipes I try out. Knowing it's organic gives me confidence in knowing what I am putting in my body.
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These organic quinoa grains have made me try new recipes. Packed with protein, fiber, and essential nutrients, they add tons of nutrition as well as taste.
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While organic quinoa can be slightly more expensive than conventional varieties, the nutritional benefits, versatility, and peace of mind that come with organic certification justify the cost. It's a valuable investment in your health and culinary exploration.
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The packaging is often practical and resealable, helping to keep the quinoa fresh over time. Some brands offer clear packaging, allowing you to see the product inside, making it easy to gauge when it's time for a restock.
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Organic quinoa is simple to prepare, typically requiring only a rinse and a quick cook in boiling water. Its quick cooking time makes it a convenient option for busy households. It's also a gluten-free alternative for those with dietary restrictions.
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Quinoa is my go-to superfood! Versatile and nutrient-packed, it's a fantastic addition to salads, soups, or on its own. The organic label is a bonus for traceability, cleaness � no artificial fertilisers.
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One of the best things about quinoa is its versatility. I've used it as a base for salads, substituted it for rice in stir-fries, added it to soups and stews, and even used it in breakfast bowls. Its neutral yet robust flavor profile pairs well with a wide range of ingredients, making it a go-to choice in my kitchen.
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Organic quinoa is a true superfood. It's rich in protein, containing all nine essential amino acids, making it an excellent source of plant-based protein. Additionally, quinoa provides dietary fiber, vitamins (such as B vitamins), and essential minerals like magnesium, iron, and potassium. It's known for its heart-healthy and digestive benefits.
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Organic Quinoa is a superstar grain that I wholeheartedly recommend. Its exceptional quality, unique flavor, and versatility make it an essential pantry item in my household. Whether you're looking to boost your protein intake, explore new recipes, or simply enjoy a healthy and delicious meal, organic quinoa is the perfect choice. I'll continue to rely on it for its quality and nutritional value in my cooking and meal planning.
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Quinoa has a unique and delightful flavor that's nutty, earthy, and slightly sweet. When properly cooked, the grains have a pleasingly fluffy texture with a subtle crunch. This combination of taste and texture makes it a versatile ingredient for a wide range of dishes.
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The organic quinoa I've been using is of exceptional quality. The grains are clean, uniform in size, and have a pleasant, nutty aroma. The organic certification provides assurance that it's grown without synthetic pesticides or chemicals, which is important to me as a health-conscious consumer.
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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.
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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.
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Delicious grain, and brilliant that I can buy in such a wide range of sizes depending on how many I am feeding.
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I have always avoided things like Quinoa in the past as being too odd to eat. What a miss. This is tasty stuff.
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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.
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