Grains & Flakes Organic

Quinoa is a very versatile ingredient with a mild, almost bland flavour. Suitable as a porridge or pudding, cooked Quinoa is also excellent in hot casseroles and soups, or cold in salads. For a nuttier flavour, the grain can be oven roasted for five minutes. Cook quinoa in much the same way as rice or millet. Combine half a cup of grains with one cup of water and simmer until tender. It takes about 10 minutes to cook and will increase to three to four times in volume giving a fluffy texture similar to rice. As it cooks, the outer germ around each grain twists outward forming a spiral tail attached to the kernel. The grain itself is soft and delicate but the tail makes a crunchy, interesting texture.

Quinoa is often served plain, similar to rice, although the sauces covering the grain offer additional versatility. Chefs find that simply combining cooked vegetables and meats with the cooked grain can be fast and appealing.

Quinoa is a very versatile ingredient with a mild, almost bland flavour. Suitable as a porridge or pudding, cooked Quinoa is also excellent in hot casseroles and soups, or cold in salads. For a nuttier flavour, the grain can be oven roasted for five minutes. Cook quinoa in much the same way as rice or millet. Combine half a cup of grains with one cup of water and simmer until tender. It takes about 10 minutes to cook and will increase to three to four times in volume giving a fluffy texture similar to rice. As it cooks, the outer germ around each grain twists outward forming a spiral tail attached to the kernel. The grain itself is soft and delicate but the tail makes a crunchy, interesting texture.

Quinoa is often served plain, similar to rice, although the sauces covering the grain offer additional versatility. Chefs find that simply combining cooked vegetables and meats with the cooked grain can be fast and appealing.

Wheat



Wheat is a grain which is the basis of many different kinds of food. Ground into flour it is the basis for most of the bread and pasta eaten in the world. The whole grains can be boiled and used like rice. With some processing, wheat is converted into couscous and bulgur wheat, which both are easier to cook and used like rice.