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Around 6000 years ago, quinoa was domesticated in the Andes of South America along with the llamas because their existences are mutually dependent on each other. It was a major food crop and a staple food for the Incas and their descendents.
Quinoa can be eaten cooked or sprouted. Add it to your salads, soups, stuffings tabouleh, baked goods or use it as substitute for rice and pasta!
Soak 1 cup of quinoa in water for 10 minutes. Rinse thoroughly and add to a saucepan with 1 ½ cups of water. Bring to a boil, cover and simmer for 15 minutes. Fluff quinoa gently with a fork and serve warm or cold.
Need more inspiration? Try these recipes:
Autumn quinoa salad
Green gazpacho and herbed quinoa
Middle-Eastern inspired quinoa and roasted veggie salad
Quinoa pilaf with tomatoes, roasted almonds and raisins
Quinoa, raspberry and coconut oatmeal
Quinoa spring rolls with spicy cashew sauce
Teriyaki tofu and quinoa wrap
Burrito bowl with black beans, quinoa and roasted sweet potato
Quinoa, beet and orange salad
Coral lentil curry with sweet potato and quinoa
Vegan quinoa sushi
Choco-quinoa breakfast bowl with hazelnut butter
China / Peru / India