Country of Origin: Bolivia
Cultivating the world's finest quinoa
13,000 feet up on the arid, desolate Solar De Uyuni salt flat of Bolivia, traditional Quechua and Aymara farmers tend to fields of highly coveted "quinoa real," or royal quinoa, an ancient variety grown only in this very spot. This pearl-shaped, nearly perfect nutrition source was so revered by the Incas that they called it "chisaya mama" or "mother grain." The wild crunch of our Royal Black Quinoa pairs well with bright herbs and bold flavor combinations.
Nourishing Foodie, Farmer and Field
As committed food activists, we travel far and wide to bring you the world's most exotic, delicious and sustainable foods.
1 cup quinoa + 1 1/2 cups liquid = 4 servings
Rinse quinoa under cold water until water runs clear. Place quinoa and water or stock in a medium saucepan.
Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 20 minutes.
Flavor tip: Before adding liquid, saute quinoa in pan with a dash of olive oil until slightly toasted, about five minutes.
100% organic royal black quinoa.