A New Quinoa with Ancient Roots
Thirty years ago, the Quinoa Corporation re-introduced the grain Quinoa (pronounced keen-wa) to the world. this important grain has ancient origins, dating back over five thousand years to the vast and might Inca civilization of South America.
Today, we are pleased to introduce another ancient variety - Inca Red Quinoa. Working with local indigenous farming communities in the altiplano highlands of the Andes mountains, the Quinoa Corporation has "re-discovered" and helped recover this ancient and almost extinct Pasankalla variety of red Quinoa.
With its impressive red and burgundy coloring; its unique appearance and texture; and its marvelous flavor, we are sure our Inca Red Quinoa will become a welcome addition in modern kitchens around the world.
Quinoa was so important to the Inca culture, they referred to it as the Mother Grain. We call it the "Supergrain of the Future" because of its unique qualities.
Basic Cooking Instructions
Place 1 cup red quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. reduce to simmer, cover and cook until all water is absorbed (about 15 minutes). When done, the grain appears soft and the red becomes translucent. the germ ring will be visible along the outside edge of the grain.
To prepare in a rice cooker, simply treat quinoa like rice. Add two parts water to one part quinoa, stir, cover, and when the cooker shuts off, the quinoa is done.
For additional flavor, substitute chicken broth or vegetable stock for the water.
Organic whole grain quinoa (pasankalla variety)