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
Sorry, not available right now
Sorry, our Organic "Black Badger" Carlin Peas are out of stock until the new harvest is cleaned and packed.
Why not try our Organic "Red Fox" Carlin Peas instead? They're a different variety with an attractive red-brown colour that can be cooked in just the same way.
Our Black Badgers are a classic brown Carlin Pea, also know as Black or Grey Peas and popularly served as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. With their firm texture and delicious nutty flavour, Carlin Peas make an excellent British substitute for chickpeas.View full product details
Our Kabuki variety Organic Marrowfat Peas are perfect for classic mushy peas but also fantastic in soups, dips and casseroles.
Grown by John Turner at Little Bytham, Lincolnshire.View full product details
Red Foxes are a red-brown variety of Carlin Pea, combining the distinctive nutty flavour of Carlin Peas with a striking colour. Carlin Peas are traditionally eaten as Parched Peas in Lancashire, simply boiled up and eaten with vinegar and salt. They make an excellent British substitute for chickpeas.View full product details