Blending the sweetness of White Quinoa, the earthiness of Black Quinoa, and the dark fruitiness of Red Quinoa, SHILOH FARMS Tri-Color Quinoa is a feast for the eyes and the tastebuds.
Though widely considered to be a grain, this is technically not true - quinoa is actually a seed. However, it is prepared in much the same way as traditional grains and is frequently used to substitute for them in variety of recipes and applications. Unlike other grains, quinoa has a unique texture all its own. As it cooks, the outer germ around each grain twists outward forming a spiral "tail". While the grain itself becomes soft and delicate, this "tail" remains crunchy, creating an interesting textural combination. Also, quinoa is fairly indestructible, meaning it is not as susceptible to overcooking.
In addition to its versatility and great taste, quinoa also provides a rich and balanced source of vital nutrients. The highest in protein of all the grains, quinoa is low in sodium, contains 10 essential amino acids, and is an excellent source of calcium, iron, and fiber.
To Cook: Sort and thoroughly rinse 1 cup quinoa until water runs clear. Add to 2 cups water and bring to boil. Reduce heat and simmer until tender, approximately 15 minutes. As it cooks, quinoa expands almost 5 times its size.
Keys to Cooking: No matter how you cook quinoa, thorough rinsing is the key to success. Unrinsed quinoa often contains traces of saponin dust, which can result in a bitter, unpleasant flavor. The presence of saponin is obvious by the production of soapy looking "suds" when the grain is swished in water. To clean properly, place the quinoa in a strainer and rinse with water until it runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly.