Quinoa is an ancestral and millennial cultivation of the Bolivian highland. Though used as a grain, Quinoa grain is actually the seed of an herbaceous plant. Quinoa grain can be cooked as one would with rice, on the stovetop or in a rice cooker. It absorbs more water than rice and develops a unique aroma during cooking.
Rinse thoroughly by running under fresh water for 3 minutes. Place 1 cup grain and 2 cups water in a saucepan. Bring to a boil, cover, and reduce to simmer, stirring occasionally for 7 to 10 minutes.
When stored in a cool (preferably less than 60°F) and dry location (less than 65% humidity), shelf life is approximately 1 year.
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