Bob's Red Mill Organic Tri-color Quinoa, 13 oz

Bob's Red Mill Organic Tri-color Quinoa, 13 oz

Bob's Red Mill Organic Tricolor Quinoa is a beautiful mixture of whole grain white, red, and black quinoa. Use it as a side dish, in soups, salads, pilafs, or homemade granola bars! Quinoa is a complete protein, offering the amino acids essential to life. Our quinoa has been rinsed and air-dried to remove the naturally-occuring bitter saponins.

Dear Friends,
My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys I have discovered many delicious treasures—the mighty grains that nourished the world's greatest ancient civilizations. I call them our Grains of Discovery®, and I've brought their stories home to share with you. of quinoa...Native to South America, this amazing plant was domesticated thousands of years ago near Lake Titicaca, high on the plateaus of the Andes. It was a mainstay in the diet of the ancient Incas, who considered it a sacred crop. I hope you enjoy exploring the culinary and nutritional wonders of ancient grains with quinoa and all of our Grains of Discovery®.

Recipe

Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Salad
2 cups Bob's Red Mill® Tri-Color Quinoa, cooked and cooled
2 cups cooked kidney beans
1 1/2 cups diced fresh tomato
1 1/2 cups diced cucumber
3/4 cup diced red bell pepper
1 large avocado, diced
1/2 cup minced green onion
1/2 cup chopped fresh mint
1/2 cup chopped fresh cilantro
Vinaigrette
1 tbsp apple cider vinegar
2 tbsp sugar or honey
1/2 cup fresh squeezed lime juice
1/4 cup extra virgin olive oil
1 tbsp fish sauce or lighly soy sauce
1 3/4 tsp toasted dark sesame oil
1 1/2 tsp salt
2 pinches ground black pepper

To cook the quinoa: In a pot with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to a boil. Add quinoa, stir and cover. Reduce heat to low and simmer for 20 minutes. Pour cooked quinoa into a large mixing bowl and set aside to cool to room temperature. While the quinoa cooks and cools, prepare the vegetables, herbs and vinaigrette.

To make the vinaigrette: In a small saucepan over medium heat, warm the vinegar and sugar just until the sugar melts. Remove from heat and whisk in the remaining vinaigrette ingredients.

Combine quinoa, beans, vegetables, herbs and dressing in a large bowl and mix well. Serve chilled or at room temperature. Makes 6 servings.

Store in a cool, dry place.

Gluten Free, Heart Health, Kosher, No Artificial Ingredients, No High Fructose Corn Syrup, No Added Sugar, Non GMO, Organic, Vegan, Whole Grain

Serving size: 47 gram

Ingredients: Organic Whole Grain Quinoa

Calories: 170 calorie
Total fat: 1.5 gram (2%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Total carbohydrate: 34 gram (12%)
Dietary fiber: 4 gram (14%)
Total sugars: 1 gram
Added sugars: 0 gram (0%)
Protein: 6 gram
Vitamin d: 0 microgram (0%)
Calcium: 13 milligram (2%)
Iron: 2 milligram (10%)
Potassium: 322 milligram (6%)