Red quinoa is tasty, nutritious, versatile and easy to cook in just the same way as white quinoa.
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.
|Typical values||Per 100g|
|of which saturates||0.7g|
|of which sugars||3.5g|
High protein, high fibre, low fat.
Suitable for vegans and vegetarians.
|Organic marrowfat peas are back!|
Our Kabuki variety Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John and Guy Turner at Little Bytham in Lincolnshire.View full product details