The Mother of All Grains-Excellent Protein Quality
A complete protein whole grain with all 9 essential amino acids, B vitamins, minerals
In net 500g and 1kg packs
Produce of Peru
Best Before: Nov 2018
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).
Why is the quinoa seed black or red? The unique black or red color is due to the presence of anthocyanins that prevent UV damage and oxidation of the quinoa plant. Anthocyanins are powerful antioxidants known to protect the body against free radicals, chronic diseases, heart disease, cancer, diabetes etc.
Our pesticide-free Black quinoa meets the most stringent pesticide residue standard in the marketplace today. This quinoa is cleaned and packaged in a GMP & HACCP-certified facility. Pre-washed. Naturally gluten-free. Non-GMO. Vegan.
Nature’s Superfoods’ Natural, Pesticide-Free Black Quinoa is now available in Singapore in net 500g and 1kg packs.
How to cook Quinoa:
Quinoa has a mild nutty flavor when cooked, with a slightly crunchy texture. The simplest way is to cook it like rice.
Rinse raw quinoa grains under running water for 5-10 seconds using a strainer. Bring to a boil in a saucepan/pot – 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 and the Quinoa seed’s white spiral ‘tail’ appears. One cup of uncooked quinoa makes 3-4 cups of cooked quinoa.
Cooked quinoa grains store 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 salads, cereals, soups, sauces, curries, etc…it is a very versatile whole grain.
For those who are used to eating/cooking rice and new to Quinoa, cook Quinoa grains with 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 fragrant with a slightly fluffy/crunchy texture and a mild nutty aroma.
Quinoa is now widely known as one of the world's healthiest foods.
Nutritionists have discovered that Quinoa is low in sugar and starch and high in fibre and unsaturated fats esp. heart-healthy mono-unsaturated fats (such as oleic acid). 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) and this protein is of superior quality. Unlike wheat or rice, which are low in essential amino acid lysine (necessary 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.
Studies have shown that Quinoa is packed with anti-inflammatory phytonutrients which include a significant concentration of flavonoids—quercetin and kaempferol, small amounts of Omega 3 fatty acids, among others.
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 equaivalent 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.