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  • Quinoa (prounounced keen-wa) was a staple food for the South American Indians living in the high altitudes of the Andes Mountains. It was immensely popular because it was one of few crops that could survive in such high altitudes (10,000 – 20,000 feet above sea level). It could withstand frost, intense sun and the often dry conditions that characterized the Andean climate. It was also recognized for its superior nutritional qualities. For these reasons, it was dubbed “mother of all grains” by the Incas, so much so that it came to have spiritual significance for them. Many traditions and ceremonies surrounded the cultivation, harvest and consumption of quinoa. Quinoa is a pseudo-grainäó_ actually a gluten-free seed, but used in cooking like a whole grain. This nutrient-rich grain is a wonderful source of complete protein, providing all of the essential amino acids. It is also a good source of dietary fiber. Naturally gluten free, this powerful little grain is a great addition to any diet, but is an ideal solution for those following a gluten free, vegan or vegetarian diet that are looking to increase their protein and fiber.Ść Quinoa is delicious on its own and the earthy flavor of quinoa makes it ideal for pilafs, soups and salads. Unlike many whole grains, quinoa takes very little time to prepare and can be substituted anywhere whole grains are used. It is a nutritious alternative to couscous and white rice in most recipes. Use it for a hot breakfast cereal or add uncooked quinoa to breads for a delightful crunch. Why be boring with macaroni salad for your next potluck? The simply titled,ŚćQuinoa SaladŚćis one of Bobäó»s Red Milläó»s most popular recipes and sure to impress your friends and prove your culinary expertise. Mix up your dinner menu with ourŚćSopa de Quinoa, a South American soup that is sure to warm your insides and nourish your soul. No matter how you serve it, quinoa is a wonderful addition to your menu.Ść Bobäó»s quinoa has been thoroughly rinsed and air dried to remove the naturally occurring bitter saponins.

  • Earn 12 Reward Points
    $12.99
    • Quinoa is a source of many nutrients, but as with other seeds, it contains phytate, oxalate, insoluble fibre, polyphenols and other compounds known to limit the absorption of minerals (e.g. zinc, iron and calcium)
    • Sprouting seeds helps counteract these negative effects
    • The traditional practice of soaking and germinating foods has been used for centuries, but has fallen out of favour in our time-strapped, industrialized society
    • Growing scientific knowledge of how sprouting reduces nutrient inhibition and increases the bioavailability of specific nutrients has lead to a recent resurgence of this ancient practice
    • Directions: Rinse quinoa. Allow 1 part quinoa to simmer in 1 part water for approximately 10 minutes or until water is absorbed or desired consistency is reached
    • Good Source of Protein
    • Source of Fibre
    • Raw
    • Source of 8 Essential Vitamins and Minerals
  • Earn 8 Reward Points
    $8.99