Quinoa grain is the everyday white quinoa – soft, fluffy, naturally gluten-free and as versatile as rice.
A seed cooked like a grain, quinoa has grown in and around the Andes for more than 5,000 years. It provides 14.12g of protein and 7g of fibre per 100g, contains all nine essential amino acids, absorbs flavour well and roughly quadruples in size as it cooks.
Best for
- Everyday rice and couscous swaps
- Grain bowls, salads and meal-prep lunches
- Breakfast quinoa cooked with milk or a dairy-free alternative
- Broths, soups and stews
FAQ
Why should I rinse quinoa before cooking?
Quinoa has a natural saponin coating that tastes bitter. Rinse it in a fine sieve under cold running water until the water runs clear before cooking.
How do I cook quinoa grain?
Use 1 part quinoa to 2 parts water. Bring to the boil, cover and simmer for about 15 minutes, until the grains turn translucent and the germ separates from the seed. Rest briefly, then fluff with a fork.
Which quinoa should I choose?
This white quinoa is the softest and fluffiest, and the everyday choice. Prefer certified organic? See Organic Quinoa Grain. For firmer grains that hold their shape in salads, try Red Quinoa.
Available in 500g, 1kg, 2kg and 3kg resealable pouches, plus a 25kg sack for trade buyers (some large sizes may have non-resealable packaging).
Ingredients: 100% Quinoa
Allergen Information: Packed in an environment that handles nuts, peanuts, sesame, mustard, celery, soya and products containing gluten. For allergens see ingredients in bold.
Country of Origin: Bolivia, Peru, Ecuador, Spain, UK
Nutritional Information
| Typical Values |
Per 100g |
| Energy (kcals) |
368 |
| Energy (kj) |
1540 |
| Protein |
14.12g |
| Fat |
6.07g |
| - Of Which Saturates |
0.706g |
| Carbohydrates |
64.16g |
| - Of Which Sugars |
2.7g |
| Salt |
0.013g |
| Fibre |
7g |
