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Quinoa (pronounced ‘keen-wah’) has a truly ancient origin going back to the Inca civilization. Back then it was revered as the “mother of all grains”. Today, it is known as a “super grain” befitting its amazing nutrition profile. Quinoa is wheat-free, naturally gluten-free, easy to digest and is among the least allergenic foods available. A versatile product, quinoa can be substituted for almost any grain in almost any recipe. It has a light nutty, delicious flavour all its own.
TO COOK: Sort (small stones may be present), then rinse under running water. In a pot, put in a cup of quinoa with two cups of water or stock, cover and bring to the boil. Reduce heat to simmer until all liquid is absorbed, about 15-20 minutes.