12 oz pkg
Organic White Quinoa, Organic Red Quinoa, Organic Black Quinoa.
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Nature's Earthly Choice™ Organic Tri-Color Quinoa. Ancient grains of distinction. Certified Gluten Free. 100% whole grain. 43g or more per serving. WholeGrainsConuncil.org. Ear 48g or more of whole grains daily. Non GMO project verified. nongmoproject.org. Complete protein all eight essential amino acids. Good source of fiber & iron. USDA organic. Net Wt. 12 OZ. (340g). Who says healthy has to be hard? At Nature's Earthly Choice™, we're all about taking the Earth's most nutritious, delicious foods, and making them easy to make and easy to love. Our Organic Tri-Color Quinoa is mild and nutty and it makes a great substitute for rice, couscous or even oatmeal. First cultivated in the high mountain plains of South America over 5,000 years ago, Quinoa provides an almost unimaginable combination of great taste and nutrition. As a complete protein, with all eight essential amino acids, it can be a meal all by itself. If you believe a food this nutritious must be lacking in taste, you're in for a great surprise. Simple, healthy, delicious and easy to prepare!. Thanks to Nature's Earthly Choice™, it's always easy to bring the best of Mother Nature to your table. Product of Bolivia and/or Peru. Certified by Baystate Organic Certifies. Tri-Color Quinoa is an organic agricultural product. Despite the use of modern cleaning equipment it is not always possible to remove all foreign material. Always rinse and sort Tri-Color Quinoa before cooking. Get more recipe ideas at www.earthlychoice.com. www.earthlychoice.com.
How to cook: Rinse grains before cooking. Using two cups of liquid per cup of Quinoa, combine liquid and Ouinoa in a saucepan or rice cooler. Bring the mixture to a vigorous boil, then lower heat and simmer, covered, for about 15-20 minutes or until Quinoa is tender but still chewy. Allow to sit for 5 minutes before serving. Ready in about 15 min. Quinoa Salad: 1 cup Nature's Earthly Choice™ Quinoa, rinsed. 1 medium sweet potato, peeled and cut into ½-inch cubes. 3½ tablespoons extra virgin olive oil, divided. 1/3 cup pine nuts. 4 teaspoons apple cider vinegar. 2 teaspoons honey. ¼ teaspoon salt. ½ teaspoon ground black pepper. ½ teaspoon ground cumin. ½ teaspoon cinnamon. 1/3 cup dried cranberries. 4 scallions, sliced. Preheat oven to 400°F. Place the Quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let Quinoa sit covered. Place the sweet potato cubes into a roasting pan and toss with ½ tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside. Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well. When the Quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
Nature's Earthly Choice
Nature's Earthly Choice Eagle, ID 83616