Sourced from South Africa and sold per gram

The most common color of quinoa (pronounced KEEN-WAH) is white. White quinoa is actually a bit more tan than white, so sometimes it’s called tan quinoa, ivory quinoa, golden quinoa, yellow quinoa, blond quinoa, or just quinoa. Of all the quinoa colors, white quinoa has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa.

The seed of quinoa is eaten like a grain, like wheat. However, it is not a true grain. Quinoa contains higher amounts of protein compared to true grains. It does not contain any gluten. People take quinoa by mouth for high levels of blood fats called triglycerides and cholesterol, pain, urinary tract infections, and weight loss. In foods, quinoa is used to make flour, soups, and beer. Quinoa is also used in foods to replace grains like wheat for people who need to avoid gluten, like those with celiac disease.

How to cook quinoa:

Place 2 cups of water in a wide bottom pan.

Bring to a boil.

Stir in 1 cup quinoa, cover, and return to a boil.

Reduce heat and simmer for about 15 to 20 minutes or until all water is absorbed.