Faithful to Nature Red Quinoa - 1kg

Why Faithful to Nature loves it:
Faithful to Nature Quinoa Red is gluten-free, protein-packed making it a staple of the vegan pantry, and a blessing for those with food allergies. This special pseudo-grain (actually a seed) comes from Peru, where it has been cultivated for centuries and prized for its nutritional benefits. High in protein, iron, fibre and B vitamins, Faithful to Nature Quinoa Red is essential for a balanced plant-based or gluten-free diet.

• Red quinoa
• Wonderful alternative to rice
• No additives or preservatives
• Naturally gluten-free
• An excellent plant-based protein source
• High in B vitamins, a great source of energy
• High in manganese, iron, calcium, magnesium & phosphorus
• A good source of dietary fibre
• A vegan & vegetarian pantry staple
• No additives or preservatives
• Eco-friendly packaging
• Suitable for vegans and strict vegetarians

Our waste-free packaging: Faithful to Nature’s pantry range is packed in eco-friendly bags that are 100% recyclable. Our smaller bags (650 g) are bio-based bags made with non-GMO plant based-materials. Our larger (1kg) bags are 100% recyclable paper bags made using elemental chlorine-free bleach, raw material from sustainably managed forests, and strictly vegetable-based inks.

Directions:

• Eat hot or cold.
• Rinse ½ a cup of quinoa, add to 1 cup of water & bring to the boil.
• Reduce heat, cover and simmer for approx. 15 to 20 minutes, or until tender.

Why not try out our recipe for Quinoa & Sweet Potato Burgers:
Ingredients:

• 1/3 cup red quinoa
• 1 medium orange sweet potato (3/4 pound)
• 1 1/2 cups cooked chickpeas or one 15-ounce can, rinsed and thoroughly drained
• 1 heaping tablespoon finely minced fresh ginger
• 1 teaspoon minced or crushed garlic
• 3 scallions (whites plus light greens), cut into 1-inch pieces
• 3/4 teaspoon himalayan salt, or more to taste
• 2 teaspoons black cumin seeds, lightly toasted
• 2–3 tablespoons fresh lemon juice, or to taste
• 6 tablespoons quinoa flour or chickpea flour
• 1 cup green peas (steamed fresh or defrosted frozen)
• 1 cup unsalted nuts
• Crushed red pepper
• About 2 tablespoons grapeseed or high-oleic safflower oil for frying
• Coconut oil or non-stick spray to grease a cup

Preparation:

• Combine the quinoa and 1/2 cup water in a very small saucepan with a lid. Bring to a boil, cover the pot, and lower the heat to the slowest possible simmer.
• You’ll have cooked quinoa in about 15 to 20 minutes. Uncover, fluff with a fork, and set aside.
• Meanwhile, cut the sweet potato into rounds about 1 1/2 inches thick and steam over or cook in boiling water until fork-soft, about 15 minutes. Cool until comfortable to handle. Strip off and discard the peels and transfer to a food processor.
• Add the chickpeas, ginger, garlic, scallions, 3/4 teaspoon salt, cumin, and 2 tablespoons of the lemon juice to the sweet potato and process until reasonably blended. It doesn’t need to be completely smooth.
• Transfer the mixture to a bowl, then sprinkle in the cooked quinoa and the quinoa flour. Stir until all the quinoa disappears into the mixture. Gently fold in the green peas and peanuts, if using. Taste to see if it needs more salt or lemon juice and add a few big pinches of crushed red pepper flakes to taste.
• Place a medium skillet over medium heat for about a minute, then add a scant 1/2 tablespoon oil and swirl to coat the pan. Heat for a little longer, until the oil is hot enough to instantly sizzle a dot of the sweet potato mixture. Turn the heat to low.
• Use a nonstick-sprayed/or coconut oil 1/3-cup measure to scoop-shape the batter as uniformly as possible. Carefully transfer as many burgers as will fit in a single layer to the hot, oiled pan, knocking the cup handle assertively against the side of the pan or using the back of a spoon to release the batter. Smooth the top surface with a dinner knife, so the burgers will crisp evenly, and push in the sides to help them keep their shape as they cook.
• Cook over low heat for 8 to 10 minutes, or until golden brown on the bottom. (Longer cooking is OK—just not hotter. The sugar content of sweet potatoes causes them to burn easily at higher temperatures.) Use a small spatula with a thin blade to carefully loosen each burger and flip it over, adding more oil as needed and pushing the burgers back into shape if they slump or break.
• Cook on the second side for 8 to 10 minutes, or until the bottoms are nicely browned. Continue to cook in batches until all the batter has been used. Serve hot or warm.

Care Instructions:

• After opening, store in a cool, dry place.
• After opening store in an airtight container.

Did You Know? Red quinoa has all the nutritional benefits of white quinoa, with a more earthy flavour.

Specifications:

• 1kg.

Ingredients:

• Red quinoa

Typical Nutritional Information: (per 100g)

• Energy (kJ): 1539
• Protein (g): 14.1
• Carbohydrates (g): 64
• of which Total Sugar (g): 0.0
• Total Fat (g): 6.1
• of which Saturated Fat (g): 0.7
• of which Monounsaturated Fat (g): 1.6
• of which Polyunsaturated Fat (g): 3.3
• Cholesterol (mg): 0
• Dietary Fibre (g): 7.0
• Total Sodium (mg): 5

Allergens:

• Packed in a facility where gluten, milk derivatives, peanuts, tree nuts, soybeans & sulphites are present.

Country of Origin:

• Product of Peru