The versatile protein-rich "Mother Grain" from the Andes
Full of protein, full of flavor, gluten free and adaptable to almost any cuisine, quinoa has taken over as the grain of choice for a lot of us. It's quick cooking and works as a replacement for rice, couscous or pasta. Don't forget to add it to soups and stews!
The black is a different variety and takes a little longer to cook than the golden. All are whole grains.
In North America, we tend to use it as a grain or to replace couscous. In other parts of the Americas, you'll see it as part of soupier dishes or savory gruels.
To prepare quinoa, rinse it in cool water and strain. Saute some onion and garlic in a small pot and when soft, add the rinsed quinoa and water (one part quinoa deserves two parts water). Bring to a boil and then simmer for about 15 minutes. It's that simple. My lovely cousin Eden Epling, who grew up in Latin America, tells me she likes to add finely chopped, almost minced, peppers to the onion and garlic. Sounds good to me!
Latin: Chenopodium quinoa
The best way to keep in touch is through our newsletter, which includes product updates, loads of recipes, and more. We send it twice monthly and we never share your information with anyone.
For customer service of any kind, please call 800/599-8323
or 707/259-1935 or email email@example.com
For the Napa retail store, please call 707/259-1935 x103
Rancho Gordo New World Specialty Food
1924 Yajome Street, Napa CA 94559
For Twitter: http://twitter.com/RanchoGordo
For Pinterest: http://www.pinterest.com/ranchogordo/
If you prefer, you can send us a message from here: