Description
Red quinoa is the firm one – grains that hold their shape when cooked, with a richer, nuttier flavour than white quinoa.
Red quinoa takes on a brownish hue when cooked and keeps a slightly chewier texture, which is exactly why salad makers reach for it. Like all quinoa it is naturally gluten-free and a complete protein containing all nine essential amino acids, with 14.12g of protein and 7g of fibre per 100g.
Best for
- Salads and grain bowls where the grains must stay distinct
- Pilafs and side dishes with extra bite
- Veggie burgers and fritters that need structure
- Batch-cooked lunches that will not turn mushy
FAQ
Why should I rinse quinoa before cooking?
Quinoa has a natural saponin coating that tastes bitter. Rinse it in a fine sieve under cold running water until the water runs clear before cooking.
How do I cook red quinoa?
Use 1 part quinoa to 2 parts water. Bring to the boil, cover and simmer for about 15 minutes, until the germ separates from the seed. Expect a pleasantly firm bite rather than complete softness.
Red or white quinoa?
Choose red for salads and dishes where texture matters; choose white for the softest, fluffiest result – see Organic Quinoa Grain. Want both plus black in one pack? Try Organic Quinoa Grain (Tri-Colour).
Available in 500g, 1kg, 2kg and 3kg resealable pouches, plus a 25kg sack for trade buyers (some large sizes may have non-resealable packaging).
Ingredients: Quinoa (100%)
Allergen Information: Packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
Suitable for vegan and vegetarian diets
Country of Origin: Bolivia, Peru, Ecuador, Spain, UK
| Typical Values | Per 100g |
| Energy (kcals) | 368 |
| Energy (kj) | 1540 |
| Protein | 14.12g |
| Fat | 6.07g |
| - Of Which Saturates | 0.706g |
| Carbohydrates | 64.16g |
| - Of Which Sugars | 2.7g |
| Salt | 0.013g |
| Fibre | 7g |