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British Red and White Quinoa

Hodmedod's British Pulses & Grains

£3.99

A blend of Somerset red quinoa and Essex white quinoa. Like our red and white Wholegrain Quinoa our blended Red and White Quinoa is easy to cook and great in soups and stews or for baking. But its contrasting colours really comes into their own in salads and side dishes.

Hodmedod's red and white quinoa is grown by Emily Addicott Sauvao in Somerset (red) and Peter Fairs in Essex (white).

Why not try our Wholegrain White Quinoa, Smoked Quinoa, Quinoa Flour, Quinoa Flakes, Quinoa Puffs?
We also offer bulk & wholesale British Quinoa.

Collections: Available now, British Quinoa, Grains, Grains & Seeds, Grists for Milling, Hodmedod & Guest Products, Hodmedod's Pulses and Grains, Home Milling, Pulses, Grains & Seeds from British Farms

Category: Available, Grist, Quinoa


Recipes for Quinoa

British Quinoa Power Bars

More Recipes

Quinoa with Garlic Mushrooms and Eggs
Lime, Mint and Olive Quinoa Salad
Browse all our recipes for quinoa

 

Complete Product Details

  • Red and white quinoa is tasty, nutritious, versatile and easy to cook in just the same way as white or red quinoa.

    Cooking instructions

    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.

  • Ingredients

    White Quinoa (75%), Red Quinoa

    Allergy information

    No Allergens

  • Typical values Per 100g
    Energy 1501kJ (365kcal)
    Fat 6.7g
    of which saturates 0.7g
    Carbohydrate 55.2g
    of which sugars 3.5g
    Fibre 10.6g
    Protein 13.5g
    Salt 0g

  • High protein, high fibre, low fat.

    Suitable for vegans and vegetarians.

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Flanders Wheat, Wholegrain

Hodmedod's British Pulses & Grains

£1.69

Whole wheat grains for cooking whole or to use as a grist for home milling. (Looking for Flanders Wheat Flour instead?)

Once popular with millers and bakers, Flanders is quite unlike any other British wheat, being soft but with good bread making qualities.

Flanders is a winter-sown medium-straw wheat, grown in Britain in the 1970s and 80s but now almost extinct.

Our Flanders wheat is grown by Jeremy Dickin at Oak Farm in Lincolnshire.

Wheat is one of the most common foods but whole wheat grains – or wheatberries – are rarely used. But they're a versatile, tasty and nutritious ingredient with the full flavour of wheat, whole or freshly milled.

Complete Product Details

  • To cook as a whole grain: Rinse, bring to the boil, then simmer until tender (about 45 minutes). Speed up cooking by pre-soaking for a few hours.

  • Ingredients

    Wheat Grain

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold.

  • The nutritional figures below are for generic wholegrain wheat.
    Typical values
    (raw whole grains)    		 Per 100g
    Energy 1331kJ (318kcal)
    Fat 2.1g
    of which saturates 0.3g
    Carbohydrate 64.8g
    of which sugars 2.1g
    Fibre 9.6g
    Protein 10.5g
    Salt 0.01g
    • Suitable for vegans and vegetarians
    • Naturally high fibre and low fat
    • No artificial ingredients
    • GM free
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YQ Wheat, Organic Wholegrain

Hodmedod's British Pulses & Grains

Sorry, not available right now

Whole organic wheat grain from the revolutionary YQ population, grown at Home Farm, Nacton, Suffolk.

YQ wheat grains can be cooked and eaten whole, or milled at home (we recommend using a Mockmill) for flavoursome and nutritious flour.

The YQ (Yield and Quality) wheat population was bred at Wakelyns Agroforestry by Professor Martin Wolfe and the Organic Research Centre. The population is a crop of extraordinary diversity that's emerged over time from a wide range of carefully chosen parent varieties, leading to fields of millions of genetically distinct individual wheat plants rather than the usual genetically uniform monocultures.

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Malted Wheat Flakes, Organic

Hodmedod's British Pulses & Grains

£2.39

UK grown and milled, Malted Wheat Flakes add a delicious nutty, sweet flavour to recipes, especially bread. 

Used in bread, malted wheat flakes add a rusticity to a loaf and an extra malty flavour. Full of insoluble fibre, they are a nutritious grain that adds texture and flavour.  

Complete Product Details

  • Malted Wheat flakes can be used to add texture and flavour to breads, porridge and other baked goods.

    Cooking instructions

    In breads, use around 150g per 1kg flour. Add in your muesli for extra taste and crunch or even spinkle on top of salads. 

  • Ingredients

    Malted Wheat Flakes

    Allergy information

    For allergens, including cereals containing gluten, see ingredients in bold

  • Typical values Per 100g
    Energy 1452kJ (342kcal)
    Fat 1.7g
    of which saturates 0.39g
    Carbohydrate 80.9g
    of which sugars 8.6g
    Fibre 9.8g
    Protein 10.6g
    Salt <0.05g
    • Suitable for vegans and vegetarians
    • No artificial ingredients
    • GM free
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Rye Flakes, Organic

Hodmedod's British Pulses & Grains

£1.89

Rye Flakes are a delicious and robust cereal, with a distinctive greenish hue and deep flavour. Our organic flakes are produced from rye grain grown at Wimpole Hall Farm in Cambridgeshire. 

Rye Flakes make a great basis for breads, crackers, porridge and muesli. Cook them up with all manner of main meals as a pasta or rice substitute, or blend into your favourite snack bars, energy balls and other treats. 

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