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The Mother of All Grains-Excellent Protein Quality
A complete protein whole grain with all 9 essential amino acids, B vitamins, minerals
Earliest Expiry: Oct 2019
Or 3 interest-free payment of $3.97 with Rely info
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.
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.
100% Natural, Pesticide-Free Black Quinoa
Servings per package(500g): 6 - 7
Serving size: 80g or half cup dry
Storage: Keep in a cool, dry place. Refrigetate after opening to extend storage life.
How to cook Black 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 salads, cereals, soups, sauces, curries, etc…very versatile whole grain.
You can cook Quinoa in a rice cooker using the same water to grain, 2 to 1 ratio. Follow the rice cooker instructions. Quinoa expands pretty much like rice i.e. about 3 times more when cooked.
To make cooked Quinoa tastier, cook the grains in vegetable or chicken broth. Also, add a little salt. Experiment by adding other spices during cooking, such as a clove of smashed garlic, a sprig of fresh rosemary, or a dash of black pepper.
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