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Quinoa - it comes in colors?

Yes it does and red quinoa has just as much wonderful healthy goodness as regular ol' white quinoa. Red Quinoa is also known as Azteca, or Aztec Quinoa. It's a complete protein like its pale sister, offering you all the essential amino acids that you need to build strong bones, muscles, skin, and blood.

You can substitute rice in any dish with quinoa, which is great since it has more than twice the amount of protein than rice. Plus it's easy to digest and doesn't have a very strong flavor. All of these reasons combine to make it a very likable grain.

Compared with white quinoa, the red variety has a slightly earthier flavor. Once cooked, it has a light brownish color. Try both varieties to see which one you prefer.

What's more, quinoa is easy to cook.


  • Boil 2 cups of water.


  • Add 1 cup of quinoa, cover, and turn down the heat to low.


  • After about 15 minutes, lift up the cover and stir.


  • You'll know it's done when the grain turns slightly transparent, and the curly string-like germ has separated from the circular part.

    Quinoa is great on its own when eaten with a stir-fry, but you can also make it its own dish, similar to a rice pilaf. Simply saute your favorite veggies and add them to the cooked quinoa. For even more flavor, cook quinoa in veggie broth instead of water.


    When adopting a raw food diet, you do not have to give up quinoa. Quinoa is treated like a grain in cooked preparations, but is actually a seed that may be sprouted and eaten raw. The seed originated in Latin America, where it has been used for thousands of years. Quinoa provides protein and a number of other nutrients that provide benefits to any diet plan.


    Sprouting is a technique used by raw foodists to soften grains and beans. Rawists also sprout to help release some of the living enzymes in foods and break down the proteins and carbohydrates to make digestion easier. To sprout quinoa, soak it overnight in water. Drain and rinse it in a fine colander. Leave it to sit in the colander over a bowl for at least six hours, recommends Matthew Kenney and Sarma Melngailis in "Raw Food Real World."


    Raw quinoa is an acquired taste. Make sure you rinse quinoa before starting the sprouting process to remove a bitter outer compound known as saponin. Simply place the seeds in a colander under cool water until the water runs clear. You can sprout quinoa longer than overnight, resulting in a very soft texture. Use sprouted quinoa within one or two days.


    A  cup serving of dry quinoa provides 313 calories and 5 g of fat. It also provides 6 g of fiber and 12 g of protein. The protein in quinoa is complete, meaning it offers all the amino acids your body cannot produce in ideal amounts. Quinoa is a source of B vitamins, which help you produce energy, with 20 percent of the recommended dietary allowance for vitamin B-6 and thiamin, 15 percent for riboflavin and 6 percent for niacin and pantothenic acid. A -cup raw serving also offers 39 percent of the RDA for folate, which is important to red blood cell formation and proper fetal development. Raw quinoa offers 21 percent of the RDA for iron, 4 percent for calcium and 478 mg of potassium, more than is found in one small banana. Raw quinoa also provides 42 percent of the RDA for magnesium, 86 percent for manganese, 25 percent for copper, 17 percent for zinc and 39 percent for phosphorus.

  • These statements have not been evaluated by the FDA. This product is not intended to diagnose, treat, cure or prevent any disease.