Alter Eco Organic Pearl Heirloom Quinoa Description
The Real Quinoa
There's only one "quinoa real," or royal quinoa, and it's grown on Bolivia's arid, volcanic Salar De Uyuni salt flat. Revered by ancient Incas as "chisaya mama" (che-sa-waya ma-ma) or "mother grain," this heirloom nutrition source is fluffier, nuttier and without the bitterness so common to lesser grades. Just one spoonful, and you'll see why it should be the only quinoa that graces your plate.
Nourishing Foodie, Farmer and Field
100% Traceable Ingredients / 211 villages building a Prosperous Future / 71,000 llamas for Healthy Soils
We believe in the power of food. Eating heirloom, organic and non-GMO keeps families healthy and strong. Fair and direct trade sustains farmers and ecosystems. And delivering food with zero waste and carbon insetting will mean a brighter future for us all.
Gluten Free / A Good Source of Protein / Whole Grain
8 Essential Amino Acids / An Excellent Source of Folate & Phosphorous
1 cup quinoa + 1½ cups liquid = 4 servings
Rinse quinoa under cold water until water runs clear.
Place quinoa and water or stock in a medium saucepan.
Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 15 minutes.
Flavor tip: Before adding liquid, sauté quinoa in pan with a dash of olive oil until slightly toasted, about five minutes.
Gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1/4 Cup (49 g Dry)
Servings per Container: About 7
|Amount Per Serving||% Daily Value|
|Calories from Fat||30|
|Total Fat||3.5 g||5%|
| Saturated Fat||0 g||0%|
| Trans Fat||0 g|
|Total Carbohydrate||33 g||11%|
| Dietary Fiber||2 g||8%|
| Sugars||4 g|
Other Ingredients: 100% organic royal white quinoa*.
*100% Fair for Life Fair Trade certified by IMO
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Spring Veggie Quinoa Salad
Lively up mealtime with this clean, crisp salad. Ribbons of carrot and cucumber dance on protein-packed quinoa, while a bright dressing provides the melody that brings it all together. This light, pretty and nutritious dish will bring your menu right out of hibernation!
Spring Veggie Quinoa Salad
- 2 cups cooked quinoa
- 1 cucumber (sliced with Y peeler into ribbons)
- 1 carrot (sliced with Y peeler into ribbons)
- 2 cups spinach leaves
- 1 cup sugar peas or snap peas (steamed)
- 2 oz. pomegranate seeds
- ? cup olive oil
- 1 Tbsp. red wine vinegar
- Juice of 1 lemon
- Juice of 1 lime
- ¼ tsp. Himalayan pink salt
- ? tsp. black pepper
- In large salad bowl, toss cooked quinoa with veggies.
- In bowl, whisk together dressing.
- Pour dressing over salad and toss until coated. Serve immediately.
- Refrigerate remaining salad. Consume within 2 days.
Add the ingredients to your cart to make this fresh salad!