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| Organic Quinoa is back! |
Our wholegrain British Quinoa is deliciously nutty and light. It's easy to cook and perfect for salads, as a side dish, in soups or for baking.
Lightly polished to keep the seed intact, our organic white quinoa has all the flavour and nutrition of the wholegrain seed and a creamier colour than more highly processed quinoa.
| Why not try our Red Quinoa, Smoked Quinoa, Quinoa Flour, Quinoa Flakes, Quinoa Puffs as well? We also offer bulk & wholesale British Quinoa. |
Quinoa with Garlic Mushrooms and Eggs
Lime, Mint and Olive Quinoa Salad
Browse all our recipes for quinoa
Delicate quinoa is tasty, nutritious, versatile and easy to cook.
Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
Quinoa
No Allergens
| Typical values | Per 100g |
| Energy | 1547kJ (367kcal) |
| Fat | 6.5g |
| of which saturates | 0.8g |
| Carbohydrate | 58.5g |
| of which sugars | 8.7g |
| Fibre | 6.7g |
| Protein | 15.2g |
| Salt | 0g |
Peter Fairs has been growing quinoa on his farm in Essex for over 20 years but has only identified and selected "sweet" varieties for human consumption in the last few years.
Suitable for vegans and vegetarians
Get in touch at hello@hodmedods.co.uk or 01986 467567
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Registered in England and Wales as Hodmedod Ltd, The Studios, London Road, Brampton, Beccles, Suffolk, NR34 8DQ, UK; company number 08151811.
I often find fava beans a bit bitter (is it just me?!) so have previously just used them in quite heavily flavoured dishes. Not these ones though - no bitterness at all - just really tasty. I often eat them just with a bit of seasoning and drizzle of oil!
This unusual flour is something everyone should try. I use it in sourdough and yeasted bread, and it makes an unusually dense dough that is actually rather textured and nice to stretch and fold even when using at 50:50 with white. It has a very nice flavour with a long prove - and so far has never over-proved on me by going liquidy. Aside from its unusual flavour and appearance, I have achieved a good firm and edible crust that doesn't turn into nasty shards
I make fantastic tasty hummus with Carlin Peas . I cook up the whole pack, then freeze in very small batches., equivalent to a canful, and they defrost overnight. I sometimes add butter beans or flageolets and vary the flavour with all sorts,…paprika, sun-dried tomatoes, aubergine etc. Or I can add them frozen to meat or veg stews, stir fries etc. love them!!
Really like this dish, great flavour and some real substance to it!
Fantastic grain for making risotto's and stews creates a really great creamy texture during cooking without the addition of dairy (although the addition of dairy elevates everything!) They don't overcook unlike rice so its almost a foolproof alternative, the end results are a moreish bite to the cooked grain.