Easy to prepare and unique in texture our Red Quinoa is a practical addition to your active lifestyle. With its impressive red and burgundy coloring it is sure to brighten any recipe.

The nutritional profiles of all Quinoa are similar with Red Quinoa having a little more heartier texture and flavor, while the red color is another striking difference.

Quinoa, pronounced KEEN-wha, was once the scacred staple of the Incas. It can be substituted for rice, wheat, corn and barleyin recipes. It is the highest in protein of all the grains. Contains 10 essential amino acids, low in sodium, high in calcium iron. Quinoa is a wonder food for building strength and endurance.

Reasons to enjoy the benefits of Quinoa are:
Quinoa is a Rich and Balanced Source of Vital Nutrients
Quinoa is a Good Source of Fiber
Quinoa is an Alkaline Food
Quinoa is Light and Tasty and Easy to Digest
Quinoa is 35 on the Glycemic Index
Quinoa is a Vegetarian Solution
Quinoa is a Senior Solution
Quinoa is a Diabetic Solution
Quinoa is a Tasty Solution
Quinoa expands almost 5 times its size
Quinoa is versatile - replaces any grain in a recipe
Excellent source of Nutrition for Children

Suggestions:
Cooked quinoa is excellent in hot casseroles and soups, stews, in stir-fries, or cold in salads.
Uncooked seeds may be added to soups and stews
Quinoa is often substituted for rice in rice dishes.
Dry roasting quinoa in a pan or in the oven, before cooking will give a toasted flavor,
Quinoa cooked in fruit juice will add character to the flavor for use as a breakfast cereal or in desserts.
Cold salads consisting of quinoa and chopped vegetables or cooked beans make a quick, easy, and nutritious dish.
Another fascinating way of using Quinoa is to "pop" the seeds in a dry skillet and eat them as a dry cereal.
Quinoa seeds can be sprouted and eaten as raw, live food for snacks or in salads and sandwiches

Quinoa has a delightful characteristic that is all it's own:as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor.

Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin.

To cook:
Rinse 1 cup ofRed Quinoa and drain. Add 1 cup of rinsed Red Quinoa to 2 cups water and bring to a boil. Reduce heat to a simmer and cover. Simmer for about 15 minutes or until the grains are soft and have become a red translucent color; and have begun to split apart.

Red Quiona Patties
2 cloves Garlic, minced
1/2 c. Shiloh Farms Pine nuts
1/2 c. fresh Cilantro or Basil
1/2 c. Onions, diced
1/2 c. Shiloh Black Beans, cooked and drained
1 tsp. vegetable Salt
3 c. SHILOH FARMS RED QUINOA, cooked
1/2 c. sweet red Peppers, diced
1/4 c. green Onion, minced
Bread crumbs as needed
Olive Oil or Butter

Directions:
In a food processor, blend garlic, nuts, fresh herbs, onion, black beans, and salt. Hand mix quinoa, red peppers, and green onion. Add bread crumbs to mixture (until mixture holds together). Add blended mixture. Roll into patties. Heat oil or butter in the skillet on medium heat. Fry patties evenly on each side. Serves 4 - 6 people.

Due to the relatively high oil and fat content of Quinoa, the grains should be stored in glass jars in the refrigerator. For best results: Use the grains within a year.

This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.

Ingredients: Organic Red Quinoa

• Organic
• Wheat Alternative
• Cholesterol Free