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The Mother of all grains
A Complete Protein Nutritious Whole Grain with all 9 essential amino acids
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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).
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
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% Organic Quinoa Grains (Black, Red & White), pre-washed from South America
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 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.
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