• Pre-rinsed and ready to cook •
• Great in soups and salads •
• Good source of fiber •
Dear Friends,
My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys I have discovered many delicious treasures - the mighty grains that nourished the world's greatest ancient civilizations. I call them our Grains of Discovery®, and I've brought their stories home to share with you. Like this story of quiona...Native to South America, this amazing plant was domesticated thousands of years ago near Lake Titicaca, high on the plateaus of the Andes. It was mainstay in the diet of the ancient Incas, who considered it a sacred crop. I hope you enjoy exploring the culinary and nutritional wonders of ancient grains with quinoa and all of our Grains of Discovery®.
To Your Good Health, Bob Moore
Basic Cooking Instructions:
Bring 2 cups of water to a boil in a 2 quart pot. Add 1 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until water is absorbed, about 12 minutes. remove from heat, fluff, cover and let stand for 15 minutes. Makes 4 servings (4 cups).
Gluten and GMOs.
