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Quinoa was considered by the Incas to be the "mother of all grains". This gluten-free grain now enjoys a great popularity thanks to its delicate, slightly nutty taste and a pleasant fluffy texture.
Preparation and Cooking Suggestions
Treat quinoa like rice and prepare it using 2 cups of liquid to 1 cup of quinoa. Bring salted wateror broth to a boil in a saucepan. Add quinoa and reduce to a simmer. Cover and cook until all of the water is absorbed (about 15 minutes). You will know the quinoa is done when the spiral-like germ becomes visible. Makes 3 cups of cooked quinoa.

Category: GRAINS