Red quinoa has a slightly richer taste than white and retains its shape during cooking. It is also rich in protein, phosphorus, magnesium and fiber. It is often used in stale dishes and does not contain gluten.
Soak the quinoa in water for about 5 minutes. Wash it several times and strain. Mix one part quinoa with two parts water and cook for about 15-20 minutes.
STORAGE: In a dry and cool place at room temperature.
NUTRITIONAL VALUES FOR 100 G
|Energy value (Kcal)||384|
|of which saturated fatty acids (g)||0.7|
|of which sugars (g)||13.3|
ORIGIN: Bolivia / Peru