GardenScent Quinoa Tricolor Seeds (Organic)

For thousands of years, quinoa (keen-WAH) has been the main dietary staple of South American Andean cultures. The Inca, the most well-known of these cultures, regarded quinoa as a sacred seed to be revered by the people and protected by the emperor.

Quinoa is also known as “chisaya mama,” which translates to “mother of all grains.” It has been dubbed a superfood, revered for its nutritional value due to its high concentration of trace minerals and vitamins.

There are many benefits in consuming quinoa, here are some of them:

1. Quinoa is one of the few plant sources that contains all of the essential amino acids. It contains all nine essential amino acids, which are required for tissue growth, repair, immune function regulation, and hormone synthesis in the body.
2. High in dietary fiber and low in Glycemic Index (GI), it aids in cholesterol reduction, diabetes management, and weight loss. Quinoa has a much higher fibre content than most grains. It contains both soluble and insoluble fiber, which aids in digestion and promotes a feeling of fullness. Furthermore, it has a low GI of 53, making it a suitable food source for diabetics and those attempting to lose weight.

The glycemic index (or GI) ranks carbohydrates on a scale of 0 to 100 based on how much they raise blood sugar (glucose) levels after eating. High GI foods are those that are rapidly digested, absorbed, and metabolized, resulting in significant fluctuations in blood sugar (glucose) levels. One of the secrets to long-term health is to consume low GI carbohydrates, which cause smaller fluctuations in blood glucose and insulin levels, lowering your risk of type 2 diabetes and heart disease. It is also one of the most important factors in maintaining weight loss.  (http://www.glycemicindex.com/about.php)

3. Quinoa contains significant amounts of manganese, magnesium, phosphorus, iron, folate, B vitamins, and other minerals and antioxidants. These are the nutrients that the body requires for growth, maintenance, and proper function.
4. Gluten-free, making it an ideal food source for those who are gluten intolerant.

Ingredients:
100% Organic Black, Red and White Quinoa Seeds (Premium Grade)

Origin: Bolivia

How to cook:
When cooked, quinoa has a mild nutty flavor and a slightly crunchy texture. The most basic method is to cook it like rice. Using a strainer, rinse the Quinoa grains under running water. This removes any remaining saponins, the bitter coating on the outside of the grain. In a saucepan, bring 1 part grain, 2 parts water|stock to a boil, then reduce to a low heat and continue to simmer for another 10-15 minutes, or until the quinoa has absorbed the water. Quinoa that has been cooked keeps well in the refrigerator (for a few days). Cooked quinoa can be added directly to salad, soups, sauces, and other dishes, making it a very versatile whole grain. 

If you’re used to rice but new to Quinoa, combine the two in a rice cooker in equal parts, using the same water-to-grain ratio of 2 to 1. Quinoa expands about three times more than rice when cooked. It adds a slightly fluffy/crunchy texture to the cooked rice as well as a mild nutty aroma.

Comparing White, Red and Black Quinoa White Quinoa:
White Quinoa: Quinoa’s most common color is white. Because white quinoa is more tan than white, it is also known as tan quinoa, ivory quinoa, golden quinoa, yellow quinoa, blond quinoa, or simply quinoa. White quinoa has the most delicate taste and lightest texture of all the quinoa colors, and it cooks up a little fluffier than other types of quinoa.

Red Quinoa: Red quinoa (which turns a brownish color when cooked) has a richer flavor, slightly chewier texture, and slightly nuttier flavor than white quinoa. Because it holds its shape better during cooking, it is frequently used in cold salads.

Black Quinoa: Unlike white quinoa, black quinoa has a more earthy flavor.

The combination of white, red, and black quinoa creates a rounder texture while also making any dish more colorful and appealing to the eye!