Tri-Color Quinoa, 16 oz.

Quinoa has been called "the mother grain" and "the gold of the Incas" and it has been cultivated in the Andes for over 5,000 years. It’s not a grain but a seed, though it is used in the same ways as other whole grains. 

It is important to rinse quinoa before cooking because it has a natural coating, called saponin, that can make the cooked grain taste bitter or soapy.  Rinsing the quinoa just before cooking removes it easily.  Our quinoa is sproutable.

1 cup dry quinoa yields about 3 cups cooked quinoa.  To cook 1 cup quinoa, you need about 2 cups liquid and it takes about 20 minutes.  Also, add about 1/4 teaspoon sea salt to each cup dried quinoa when cooking.