- Pure organic quinoa
- Ancient grain with a distinctive flavor and fluffy texture
- Tasty choice for casseroles, pilafs, and salads
- Excellent source of protein, iron, and phosphorus
- Certified organic, kosher
High Mountain Magic. Food of the Gods
The product arrived in very good order and within perfect timing.
In that maiden purchase I also added Lavender Oil – 4 oz. – EssOil and NOW Foods, Clove Oil – 4 oz to my shopping cart, along with powdered cloves, McCormick Cloves, Ground, 16-Ounce Unit, and lavender teaThe Tao Of Tea Herbal Tea Lavender, 100% Organic, 2.0-Ounce Tin (Pack of 3). See my Listmania on Essential Oils (which indicates which items I’ve reviewed) for info on the values and uses of lavender and cloves, available from various vendors here.
I consider Quinoa to be the most valuable food available on the planet, a food which meets my standards for luxury gourmet in flavor (and culinary versatility), in addition to being baseline healthy with full-spectrum nourishment.
If I had to be limited to only 4 items or food groups (in addition to water, of course) to eat or drink, those would be Quinoa, Coffee, Dairy Products, and a variety of greens, spices, & nuts. Yeah, okay, dairy products; and greens, spices, & nuts may be considered more than 2 items, but, for me they’re two categories.
I’m not a vegetarian because I love meat, chicken, and fish, but if I’m working with limitations, I’m making do with the most basic of basics, while still having enough food items to concoct satisfying flavor (yeah, yeah, and nutrition, too, though according to my beliefs, “nutrition” dims and deteriorates, unless it’s in the living presence of “yummy.”).
Quinoa, I believe, would take care of all (or at least many) basic nutritional needs.
The way I simplify my use and preparation of Quinoa is to think of it either as rice or oatmeal, and then to “gourmet it” accordingly.
— As “rice” I add savory herbs like parsley, basil, marjoram, garlic, onions, etc. Actually, most types of herb concoctions or side foods which could be blended with pasta would also work with Quinoa. Think of what Lidia’s Italian Table does with “noodle heaven”; then substitute Quinoa for pasta (I like pasta too, of course).
— As “oatmeal” I add sweet or rich ingredients like fruit (including raisin and date types), brown sugar, molasses, maple, creme, that type of thing.
As far as cooking instructions, to me they’re basically the same as rice:
– Add water or liquid in a 2 to 1 ratio. 2 cups liquid ( water, broth, vegetable, or fruit juices) to 1 cup Quinoa.
— Instructions are given on the bag for boiling the water then adding the Quinoa, covering the pot, and simmering for 12-15 minutes.
— I’ve also successfully prepared Quinoa in the microwave. You can heat the water to boil in a bowl (use a large one to avoid the mess of boiling over) then add Quinoa, cover, and cook. Depending on power levels and volume of food, a microwave sometimes cooks 4 times faster than “outside-the-waves” cooking. As an example of time variance with larger amounts of food: 1 potato cooks (on average) in 4 – 8 minutes, 2 potatoes require double that, or 8 -16 minutes.
— For a single serving cooked quickly in the microwave, I might use 1/4 cup Quinoa with 2/4 (½) cup liquid.
I have actually simplified the process for myself by placing those single serving amounts (Quinoa and water in a bowl) in the microwave, and cooking it on high, maybe 3 minutes, till the liquid bubbles. Then I cover the bowl with a plate “lid”; zap it for another minute or half, then let it “steep” in the microwave, without opening it, for another few minutes. (Since microwave ovens and tastes for texture differ, you’ll have to experiment with your own microwave processes to get results which work for you, or just use the sauce pan method described on the bag.)
In the microwave, Quinoa seems to cook easier than rice.
But, I also cook rice in the microwave in a similar method. I don’t use minute rice, since my microwave method works easily and fairly quickly, and if I cook it in a serving bowl with a plate “lid” I can just place it on the table for family style “digging in.”
I love the nutty, barley flavor of Quinoa. Thankfully, so does my husband!
Recently, Arrowhead Mills, Alter Eco Fair Trade, Berry Farm, Eden, Now Foods, and Angelinas have been added to my list of purveyors of Quinoa.
In the past I’ve purchased Quinoa from Bob’s Red Mill, and White Mountain Farms in Colorado, in the San Juan mountain area (have always been satisfied with those sellers, when/if the products are available on Amazon). Having used many different Now Foods products, I’m also very confident in ordering their Quinoa as well.
The reviews on Quinoa Red were helpful. In addition to the most common golden grain, I’ve only seen black Quinoa, which is also appealing, and is reportedly the oldest variety. Well, actually all the reviews I’ve read on Quinoa have offered something of value to the info I’ve already gathered. The extra details of info on the Alter Eco Fair Trade buying pages were appreciated very much. (I used to sell Quinoa in my CITY CHEF kitchen store, which is no longer open; I spend all my time writing now, with a little cooking on the side.)
Quinoa has an iteresting history, including the development of a saponin coating on the grain:
— The genetics in the Quinoa seeds, after eons and ages of growing, had developed the saponin coating as a very effective protection against insects and burrowing varment’s, like worms or parasites.
— Knowing what saponin is and does, I began a habit of saving some of the water used to rinse Quinoa for watering my plants, or pouring on the ground where I might want to discourage insects.
— Once the saponin is removed, I’m not sure how long the “naked” grains will be able to protect themselves again parasitic invasions. Certainly, Quinoa (being a very strong, wise-old-grain with high integrity, for many reasons) would be able to do so longer than other similar, eons-younger food offerings. I’m not concerned about this, and will usually order either pre-washed grain or saponin coated, whichever is readily available.
Quinoa grows only above a 7,000-foot-elevation and requires a certain growing climate, which can be found only in certain areas of the world. Some parts of the Rocky Mountains are one of those areas, not tested until fairly recently (in terms of the eons and ages associated with this ancient grain from the Incas).
Interesting stories about Quinoa’s long history are bountiful, but I won’t get into those. A large assortment of books and pamphlets are available to read on it, and of course, many are offered here on Amazon.
I remain ever thankful for magical foods (which are both gourmet and healthy in quality), especially in our era of being told by some authorities that we need to remove the life, magic, wholeness, and flavor out of most everything. For the sake of “health”?
Here’s an interesting question to ponder:
Why and how, for a while (eons), did we lose Quinoa seeds, which had “lived” long enough to develop saponin. Why and how did we find them again?
For an easy, exotic recipe using Quinoa, see my review of Virgin Coconut Oil (Certified Organic) 12 fl.oz
Author of several books, including:
Not the best quinoa option
I like this product and will buy more..it’s a very healthy whole grain
packages had been opened before shipping!
Makes me feel good.
I eat it in a bowl with milk and sugar, or plain as a side-dish. I also add it to meatloaf instead of the bread crumbs.
To rinse it-I line a collander (strainer) with a kitchen towel, measure 1 cup of quinoa into it, let water run over it until the collander is half full, and then swish my hand around the quinoa. I let the water drain out of the collander and then repeat the process two more times. After it has drained for the final time, I let the quinoa fall out of the towel into the pot I am going to cook it in. I brush the quinoa that doesn’t come out with my hand. (I do all this in the sink so it doesn’t get all over.)
Then I add the water (for the recipe) to the pot, add a little butter and salt, let it boil, and then turn the heat down to low for 15 minutes-or until most of the water is gone.
Quinoa? No Thanks!
My suggestion to anyone who has not tried it is to buy a single bag of it first. Who knows, you might really like it. If so, come back for the six pack.
worst quinoa i’ve ever tasted
bit too bitter
If you are thinking of trying quinoa, go for it, I think you’ll like it. I’d eat steak every night if I wanted to pay for it (physically and fiscally) and I like quinoa.
Great rice alternative – and healthier!
And remember – rinse, rinse, rinse beforehand and stir a few times while cooking.
This has a lot of nutrients, so worth a try and some experimentation.
Different and good
I ordered when the cost was just a couple dollars a bag, which was a good value. $89.99? NEVER!
I am a super picky eater and have no shame about criticizing ‘food’ that should never be considered food! If I am putting it in my body, it better be good! Not to mention the fact that my stomach retaliates every time I feed it something that goes against it’s evil plan to control my life and dominate the world.
Quinoa is absolutely delicious! I prefer the taste and texture to rice and no need to mention the fact that quinoa is much more nutritious. It goes great as a side to any stir fry. Just by itself it is absolutely delicious. And my stomach loves it! It is simple and easy to make. Just rinse it three times, put it in the rice cooker, add water, olive oil, salt, and a little bit of cumin….and you’ve got yourself a taste of heaven.
Now go out and tell your friends about quinoa.
By the way, those two cups I originally made, they were not enough. I should have made four cups because some people–I won’t name names–gobbled it all up.
We have made Quinoa cakes, quinoa with caramelized onions, quinoa muffins–this is a great food choice!
First Time Eating Quinoa
Don’t Buy This Brand-I Found Mouse Droppings In It!!
Great stuff, goes a long way…
Good deal for the price, but some drawbacks….
-one bag had burst but gratefully because it was sandwiched between other bags and packaging, I didn’t lose too much product
-like how it comes in different bags, I was able to give a friend one who had never tried quinoa.
-cooks well, no problems there
-only issue is that this type of quinoa is NOT pre-rinsed. For those of you that have learned that quinoa has natural saponins that are detergent like which means that it needs to be washed, this is slightly a pain before cooking.
I think for a couple dollars more, I will opt for pre-rinsed stuff next time. But if you don’t mind having to rinse, this is great for you.
Delicious, nutritious, and so versatile!
Good Price for item I can’t find in the store.
This is a good way to try Quinoa because the pricing is good and it’s easy to make/
Love it, easy and VERY filling
Cooking is also easy and quick, especially compared to rice. I use 2 parts water to 1 part quinoa. Bring to a boil and turn down to simmer. Ten minutes later, it’s done. Other reviewers have mentioned additional cooking methods to add more flavor, and I’m looking forward to trying these. I often use it the same way I use rice.
Quinoa is high in protein and it’s a complete protein, so it’s filling and good for you. I’ll have about a quarter cup with dinner, and find (sadly) that I’m too full to snack at midnight. Sometimes I have it for breakfast, replacing oatmeal.
Love this, wish I’d found it years ago.