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Black Quinoa - Rancho Gordo
Three different bowls of Black Quinoa, Red Quinoa, and White Quinoa - Rancho Gordo
Black Quinoa - Rancho Gordo

Quinoa, Black


$ 7.25
Title

Free shipping on orders $50+

Description
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.

Not available for shipping to Canada.

Cooking Instructions

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. Steve's lovely cousin Eden Epling, who grew up in Latin America, tells him she likes to add finely chopped, almost minced, peppers to the onion and garlic. Sounds good to us!

Latin name

Chenopodium quinoa

Country of origin

Bolivia

"Rancho Gordo beans, chiles and corn are really good!"

Mark Bittman

How to Cook Everything

Quinoa, Black

$ 7.25
Shipping Details

Free Shipping on each order $50 and over

FedEx Ground shipments, and one shipping location per order.

For orders less than $50: 
Our flat-fee shipping charges via FedEx Ground is $11 (regardless of weight)
One pound or One Thousand pounds, it's the same price. 

Our flat-fee shipping charge via US Postal Service is as follows:
$11 each 15 pounds
All shipments to Hawaii, Alaska, P.O. boxes, and APO/FPO/DPO addresses must go via USPS.

I just placed my order. When will I get my shipment?

It normally takes us 1 to 3 business days to process orders. If we are experiencing further shipping delays, we will add a note to the checkout page with further information.

We process and ship orders from Northern California Monday through Friday, via FedEx or US Postal Service. A shipment can take from 2 to 5 working days to be delivered after it leaves our warehouse, depending on where you live and what shipping service you selected. Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

Express Shipping?

Please call us (707/259-1935) to arrange for faster shipping if you need your order to arrive sooner. 

The Rancho Gordo Story

You Can Blame it All on the Dutch

I was shopping one August for tomatoes and, despite Napa being one of the world's most magnificent agricultural regions, all the tomatoes were from a hothouse in Holland! Worse, they were hard and pale pink instead of the ripe tomatoes I was craving. I started to grow my own tomatoes and this eventually led to beans.

My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop, and offices are in Napa, California, and a stop here is part of many tours of the wine country. 

All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the Americas. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I'd love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it's just as important as the European heritage many of us share.

You can read more about the Rancho Gordo story here.

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