There’s a reason White Quinoa is so popular. Each bite has a soft, buttery, natural taste that doesn’t compare to many other grains. Even when added to anything from soups and salads to stuffing and pilaf, quinoa’s flavor is approachable and fitting to the paired ingredients.
It’s also rich with health benefits that have become trendy among customers in restaurants near and far. White Quinoa has all 9 essential amino acids (officially designating it as a “supergrain”), and just ¼ cup has 6 grams of protein. This makes it a new favorite among customers who are looking for high-protein grains and seeds.
Pack size: 6/2 lb sleeves
(12 lbs. per case)
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- GFGluten Free
- HIHeirloom Ingredients
- NGNon GMO
Less than 25 minutes
Contains all 9 essential amino acids
A Quick Cook
Preps on the stovetop in 12–15 minutes
Perfect for vegetarian, South American, American and Southwestern cuisines
From Peru to You
The ancient Incas referred to it as “The Mother Grain”
PREPARATION AND COOKING INSTRUCTIONS
Stovetop: Rinse 2 lbs. White Quinoa until water runs clear. Bring 2 qts. water or stock to a boil. Stir in quinoa, reduce heat and simmer covered for 12–15 mins.
Steamer: Rinse 2 lbs. White Quinoa until water runs clear. In a full hotel pan, combine 1½ qts. hot water or stock with quinoa. Steam uncovered for 22 mins.
Combi Oven: Rinse 2 lbs. White Quinoa until water runs clear. In a full hotel pan, combine 1¾ qts. hot water or stock with quinoa. Cover and cook for 25 mins. at 350° F.
Convection Oven: Rinse 2 lbs. White Quinoa until water runs clear. In a full hotel pan, combine 1¾ qts. hot water or stock with quinoa. Cover and cook for 25 mins. at 350° F.
YIELD: 35 half-cup servings
Store in a cool and dry environment.
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Before cooking, remove quinoa’s natural, soapy coating by rinsing with cold water.
of consumers say they are actively trying to eat more plant-based foods, like quinoa.1
Quinoa is an Andean plant, originating in the area around Lake Titicaca in Peru and Bolivia. Quinoa was cultivated and used by pre-Columbian civilizations and was replaced by cereals on the arrival of the Spanish, despite being a local staple food at the time.
1 FoodBytes, 2018