The quinoa's subtle but pervasive smokey flavour lends itself well to South & Central American dishes like a mixed bean chilli. Just like our wholegrain quinoa, this smoked quinoa is tasty, nutritious, versatile and easy to cook.
Do not rinse prior to cooking. 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.
No Allergens. Gluten is handled in the smokehouse.
|Typical values||Per 100g|
|of which saturates||0.8g|
|of which sugars||8.7g|
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