Organic Royal White Quinoa
$2.45 – $7.99 lb
- — Certified Organic, Non-GMO, Kosher
- — Raw, Sproutable Seeds
- — Cholesterol & Gluten Free
- — Very Low in Saturated Fat & Sodium
- — Rich in Manganese & Dietary Fiber
- — A Good Source of Folate, Magnesium and Phosphorus
Quinoa seeds are so good for you that they have become recognized as a superfood. Organic Royal White Quinoa from Food To Live is a fantastic addition to any dietary plan because it’s extremely nutritious and safe to eat for everyone.
Note that despite being classed as a whole grain, quinoa isn’t a grain. It’s a seed that falls into the category of pseudo-grains. Due to this, it can be used as an alternative to grains in many healthful meal plans.
As the seed is gluten-free, quinoa cereal, flour, and pasta are safe to eat for the people suffering from Celiac disease or just willing to exclude gluten from their menu. However, this incredible food does contain some proteins that are similar in composition to gluten. This means that people with extreme food sensitivities must be careful.
Quinoa hasn’t been included into the Paleo diet shortlist of completely healthy foods because some of the theoreticians behind this meal plan believed saponins in the seeds can fuel the inflammatory processes within the body. However, studies proved that this is not the case, so quinoa seeds can be included into the Paleo diet in moderation.
Most important benefits of this fantastic food include:
- Efficient weight management aid.
Quinoa is close to the best of grains when it comes to fiber content. A cup of cooked seeds contains about 25 grams of dietary fiber, which can help normalize your digestion and metabolism to help enhance your weight management program.
- Boost of easily digestible proteins.
Many people wonder if quinoa is a carb, but it’s really not. It contains both carbohydrates and proteins, the latter of which is definitely more important. Quinoa is a complete protein, so it has all the essential amino acids the body needs.
- Influx of potent antioxidants.
Quinoa seeds contain lots of flavonoids, plant-antioxidants that improve your wellbeing on many levels, benefiting not only your general health but beauty as well.
Quinoa: Recipes & Storage Tips
Cooking quinoa is as easy as any grain, you just soak it and cook until the seeds are soft. Once cooked, you can use it to make fantastic salads, crumbles, and even baked goods. Quinoa soup can be delicious as well.
Store the seeds in an airtight container in a dry and dark place.
How to Sprout Seeds at Home
- Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of seed, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all.
- Allow seeds to soak for 6-12 hours. Empty the seeds into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
- Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.
Enjoy your home-made sprouts!
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- 1 cup cooked quinoa
- 1 cup white beans, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoons salt
- 1/4 cup salsa
- 1/4 cup + 2 tablespoons breadcrumbs, divided gluten-free if necessary
- Olive oil, for browning burgers
- 6 hamburger buns, gluten-free if necessary
- Optional toppings: lettuce, tomato, mayo (vegan), onion
- Add all ingredients plus 1/4 cup of the bread crumbs to a food processor. Process for 45-60 seconds, until all ingredients are blended together, but still a little bit chunky. Transfer mixture to a medium-sized bowl and refrigerate for about ten minutes. Remove from the refrigerator and stir in the remaining 2 tablespoons of breadcrumbs. Form mixture into patties. You will get about 6 patties, depending on the size you make them. Line a large sheet pan with parchment paper and place black bean burgers on. Refrigerator for about 20 minutes.
- Heat a large pan over medium heat and coat the bottom with olive oil. Cook the burgers for about 3-5 minutes on each side, until crisp and heated through. Top with your favorite burger toppings and enjoy!
We also have
Cucumber quinoa salad ingredients:
- 1 English cucumber, diced
- 1 yellow, red or orange bell pepper, chopped
- 2 cups chilled* cooked quinoa
- 1/2 cup diced red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup julienned or roughly-chopped fresh parsley
- 1 batch Lemony Italian vinaigrette (see below)
Lemony italian vinaigrette ingredients:
- 1/4 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Italian seasoning, homemade or store-bought
- pinch of salt and black pepper
To make the cucumber quinoa salad:
- Toss all ingredients together until combined. Serve immediately.
To make the lemony italian vinaigrette:
- Whisk all ingredients together in a small bowl until combined.
*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil a bit in this recipe. So I recommend cooking it beforehand and letting it chill in the refrigerator before making the salad. Or, if you need to cook it immediately beforehand, just spread the cooked quinoa out in a thin layer on a baking sheet and pop it in the freezer for 15-20 minutes. That will help it cool down nice and quickly!
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- 1 cup quinoa
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, thinly sliced
- 5 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms, garlic and thyme, and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste. Stir in quinoa until well combined.
- Serve immediately.
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