ORGANIC Quinoa (white)
- from southern Lower Saxony
- ideal for vegans and vegetarians
- High protein content
- Naturally gluten-free
- pleasantly sweet, slightly nutty taste
- produced according to Bioland guidelines
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As a salad, patty or in muesli: the white, roundish quinoa seeds are perfect for vegetarian and gluten-free recipes and are an ideal alternative to cereal products. Quinoa has a high protein content and is naturally gluten-free.
Gluten-free pseudocereal with a slightly nutty flavor
White quinoa has a pleasantly sweet, slightly nutty taste. It is a so-called pseudocereal, like amaranth and buckwheat. Quinoa contains valuable vegetable protein and important amino acids. The seeds are also rich in fiber, iron, magnesium, phosphorus and vitamins. This makes quinoa recommended for a vegan or vegetarian diet. In recent years, quinoa has become increasingly popular due to its nutritional benefits and versatile uses and is now considered a gluten-free superfood.
Quinoa belongs to the foxtail family, has been cultivated in the Andes for more than 6,000 years and is considered a staple food there. Quinoa is also known as Inca rice or Inca grain. However, this white quinoa comes from southern Lower Saxony, from the village of Klein Schneen in the municipality of Friedland.
Hofgut Klein Schneen relies on intact soil for healthy plants
The motto of Hofgut Klein Schneen is: Everything good comes from the soil. The family business is switching to organic farming. Among other things, it grows superfoods such as quinoa, chickpeas and lentils. Marie Schnehen from the farm makes it clear that only intact soils can produce healthy plants from which nutritious food can be produced. According to the farm, the healthy soils in southern Lower Saxony guarantee the unique taste of their food.
Usage
Preparing quinoa is simple: first wash the quinoa seeds thoroughly in a sieve. Then bring to the boil with twice the amount of water and a little salt. Leave the seeds to simmer for around 20 minutes. They can then be further processed.
Our tip: For desserts, quinoa can be cooked in milk instead of water. The seeds become particularly aromatic if they are roasted in a pan before processing.
Quinoa: For salads, bowls and vegetable dishes
Cooked quinoa is suitable as an alternative to pasta, rice or potatoes. Combined with fresh vegetables and a tasty vinaigrette, quinoa makes an excellent addition to salads. It can also be used as the basis for a bowl and topped with various vegetables, tofu, beans or sprouts. Cooked quinoa can be used as a base for burgers or meatballs as well as a side dish for a wide variety of dishes.
