British Red and White Quinoa
Hodmedod's British Pulses & Grains
£3.79
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. |
Recipes for Quinoa
More Recipes
Quinoa with Garlic Mushrooms and Eggs
Lime, Mint and Olive Quinoa Salad
Browse all our recipes for quinoa
Complete Product Details
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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.
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Ingredients
White Quinoa (75%), Red Quinoa
Allergy information
No Allergens
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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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Like our white Wholegrain Quinoa it's easy to cook and perfect for salads, as a side dish, in soups and stews, or for baking.
Hodmedod's red quinoa is grown by Emily Addicott Sauvao in Somerset.
| Why not try our Wholegrain White Quinoa, Smoked Quinoa, Quinoa Flour, Quinoa Flakes, Quinoa Puffs? We also offer bulk & wholesale British Quinoa. |
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Grown by Peter Fairs in the fields of Essex, our nutty and light wholegrain quinoa has been traditionally smoked over oak and beech by Rob Morton in his Norfolk smokehouse. It's easy to cook and perfect for salads, as a side dish, in soups or as an alternative to rice or cous cous.
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