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This is the first quinoa grown in New Zealand, an idea that was born from a Kiwi couple after travelling through quinoa-growing regions of Peru and noting a resemblance to home. The first quinoa crop was harvested in 2016 and Kiwi Quinoa is now successful with bigger quinoa crops, helping to get locally-grown quinoa into the homes of many Kiwi households. Quinoa has been consumed for thousands of years by the Incas in South America, and has been known as the “mother grain”. Quinoa is not actually a grain but is in fact a seed, sometimes referred to as a “pseudo-grain”, as it is prepared and used in the same way as many grains. Quinoa is one of very few plant foods that contains all nine amino acids, and is also rich in B vitamins, magnesium, calcium, vitamin E and antioxidants.
There are a number of different ways you can cook Kiwi quinoa
- Boil: When boiling quinoa, rinse it thoroughly first then cover it with water and bring it to the boil. Once boiling, reduce the heat to simmer for approximately 20 minutes or until the tails of the grains release.
- Absorb: Firstly rinse the quinoa thoroughly then cover it with water and a lid and bring to the boil. Once boiling, reduce the heat to simmer for approximately 20 minutes or until the tails of the grains release. Remove from the heat then keep it covered as you set aside to steam for about five minutes.
- Soak: Add 1 cup of quinoa to 3 cups of water and 1 tablespoon of whey, kefir, apple cider vinegar or lemon juice. Allow it to soak in a warm place for 8-10 hours. When you’re ready to start cooking, thoroughly rinse your quinoa until the water runs clear then add it to a pot with 1 ¾ cups boiling water, stock or broth, cover it with a lid and bring to the boil. Once boiling, reduce the heat to simmer for approximately 15 minutes or until the tails of the grains release. Remove from the heat then keep it covered as you set aside to steam for about five minutes.
- Sprout: Sprouting quinoa increases its availability of nutrients and makes it easier to digest. Sprouted quinoa is a great addition to coleslaw or a fresh green salad or wrap. Place ⅓ cup of quinoa in a bowl with 2 cups of water and allow to soak for about 8 hours. Strain the quinoa and rinse thoroughly then leave the quinoa in the sieve and cover with a plate to keep out of direct light. For 2 days, rinse the quinoa in the sieve with cold water 2-3 times per day. Over this time, the quinoa will begin to sprout and once the tail is about 1cm long, you know it’s ready to eat. Sprouted quinoa can be kept for five days in an airtight container stored in the fridge.
Quinoa can be used as a nourishing, nutty alternative to rice, pasta and any other grains. Add it to your salads to fill them out (like this Peach and Walnut Salad), use it as a base in your nourishing Buddha Bowls or replace oats with quinoa to make a delightful, warming Quinoa Porridge. Use quinoa to accompany curries, stir-fries, soups and stews, or serve it as a bed for your freshly herbed fish or meat. Quinoa can be mixed with chickpeas to make these scrumptious Quinoa-Chickpea Burger Patties, an absolute crowd pleaser for the whole family or to take along to your next neighbourhood BBQ or potluck dinner. It can also be included in your recipes for muffins, cookies, loaves and bread, or mix it up with shredded coconut for a yummy fruit crumble topping.
Ingredients: Whole White Quinoa
Allergens: No known allergens.
Storage: Store in a cool, dry place away from direct sunlight.
Shelf Life: Up to 12 months when stored as above.
Country of Origin: New Zealand
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