NATURAL TRICOLOR QUINOA

Description Three Color Quinoa Seeds, Natural, sustainably sourced Natural Three-Color Quinoa, is traditionally known as the mother of all the grains. A complete superfood loaded with fiber, iron, and protein offering great benefits to overall health. Cultivated naturally at a height of 12000 feet in the Peruvian Andes, its nutty taste and fluffy texture can notch up the nutrition level of any food from breakfast to dinner. Apart from being an excellent source of iron, fiber, and protein, it also has folate and vitamin B6 that have to contribute to the body’s immune functions and nervous system. So, if you have not yet included this nutrient-rich superfood in your diet, you are missing out on living life to the fullest! Key Characteristics Sneak Peek Storing Tips Try Something New Scientific name: Chenopodium quinoa Origin: Bolivia Active compounds: Rich source of protein, fiber, iron, and essential nutrients Storage: Store in a tightly sealed container in a cool, dark place Cook It: Tri-color quinoa is used in a variety of dishes like salads, sides, and soups with veggies, chicken, seafood, or beans.. Processing: Whole Sustainability: Natural Appearance: Small grain like seeds in black, red and white colors Flavor Profile: Slightly sweet and nutty Recipes Tri-Color Quinoa Bowl Ingredients: 1 cup tri-color quinoa; 1 mango, peeled, pitted, and cut into half; 1 ¾ cups water; 1/3 cup chopped onion; ½ cup cooked corn; ½ cup chopped carrots; 1/3 cup chopped cucumber; ½ cup grape tomatoes, halved; a handful of fresh dill Vinaigrette Dressing: 4 tbsp extra virgin olive oil; 1 tbsp apple cider; 1 1 /2 tsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp garlic powder; ½ tsp salt; ¼ tsp ground pepper; 1 tsp freshly squeezed lemon juice; ½ tsp honey Instructions: Salad Dressing • Combine all the ingredients for the dressing in a mason jar or bottle with a lid. Shake vigorously with the lid on until they are well combined. Set aside. Quinoa Bowl • Cook the quinoa and fluff with a fork. Set aside the quinoa. • Spray a heavy bottom grilling pan with cooking spray and place it on high heat. • Place the mango, flat side down onto a pan, and cook for 5 minutes or until the mango has slightly caramelized. Remove from heat and let it cool before chopping. Set aside. • Toss the corn, carrots, tomatoes, cucumber, dill, and quinoa in a medium-sized bowl. Pour the dressing over the quinoa salad and serve immediately. Certification