Nature's Superfoods
Organic Red Quinoa - 500g
The Mother of all grains
A Complete Protein Nutritious Whole Grain with all 9 essential amino acids
In 500g and 1kg packs
Produce of Peru
Best Before: Nov 2018
The Mother of all grains
A Complete Protein Nutritious Whole Grain with all 9 essential amino acids
In 500g and 1kg packs
Produce of Peru
Best Before: Nov 2018
Because Quinoa is a good source of magnesium, iron, calcium, manganese, copper, phosphorus, and Vitamin B2 (riboflavin), the whole grains are valuable for persons with migraine headaches, hypertension, Type 2 diabetes, atherosclerosis, childhood asthma and problems sleeping at night. Magnesium, being an important mineral for relaxing the blood vessels, can also lower blood pressure and cholesterol. Due to quinoa’s high fibre content, it helps to prevent gallstones.
Quinoa (pronounced "keen-wah”), is a traditional Andean crop and cultivated mainly around the Lake Titicaca region in Peru and Bolivia of South America.The ancient seed of Quinoa is a versatile, complete protein grain. It was such an important source of nutrients during the Inca civilization that the Incas considered the staple crop sacred. It is now widely termed as the "mother of all grains” as it’s close to one of the most complete natural foods (contains amino acids, enzymes, vitamins and minerals, fibre, antioxidants, and phytonutrients).
Organic Certifications:
USDA, EU, JAS. Our product is also kosher and cleaned in a GMP & HACCP-certified facility.
Naturally gluten-free. Vegan.
Our Red Quinoa Varieties: Pasancalla
Nature’s Superfoods’ Organic Red Quinoa is now available in Singapore in net 500g and 1kg packs.
How to cook Quinoa:
Protein-rich Quinoa has a mild nutty flavor when cooked, with a slightly crunchy texture. The simplest way is to cook it like rice. Rinse the grains of Quinoa under running water using a strainer. This removes remaining saponins, the bitter external coating of the grain. Bring to a boil in a saucepan – 1 part grain, 2 parts water/stock and then reduce the heat to low, simmer for another 10-15min until quinoa has absorbed the water. Cooked quinoa stores well in the refrigerator (for a few days). Make a quinoa salad with other vegetables, or cook it like porridge. Cooked quinoa can be added directly into cereals, soups, sauces, curries, etc…very versatile whole grain.
For those who are used to rice and new to Quinoa, add Quinoa to rice in equal proportions in a rice cooker using the same water to grain, 2 to 1 ratio. Quinoa expands pretty much like rice i.e. about 3 times more when cooked. It will make the cooked rice even more delicious with a slightly fluffy/crunchy texture and a mild nutty aroma.
Nutritionists have discovered that Quinoa is low in sugar and starch and high in fibre and unsaturated fats. It contains many essential vitamins and minerals. The experts are most excited about the fact that the amount of protein (12-18%) in quinoa is higher than all other grains (50% more than wheat). That protein is of superior quality. Unlike wheat or rice, which are low in amino acid lysine (essential for tissue growth and repair), quinoa contains a balanced set of all 9 essential amino acids, making it an unusually complete food for the human body.
Quinoa is also a good source of phosphorous, calcium, iron, magnesium, vitamin A, vitamin E and several of the B vitamins. It is naturally gluten-free, easy to digest and prepare.
Consuming 100g of quinoa (approx half a cup) is equal to drinking four glasses of milk. Quinoa also has six times the amount of iron and calcium of corn and 20 times more iron than rice.
*Percent Daily Value are based on a 2000-calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.