Quinoa, White from Belgium

Belgian-grown quinoa has developed a distinct regional character through years of targeted breeding and adaptation, setting it apart from its South American origins. Unlike the traditional varieties cultivated in the high-altitude valleys of the Peruvian Andes, Belgian quinoa is the result of over a decade of selective breeding aimed at thriving in the cool, humid, and long-day conditions of northwestern Europe.

Belgian-grown quinoa retains the essential characteristics of the grain: small, uniform seeds that cook into a light, fluffy texture with a mild, subtly nutty undertone.
The product is typically fresher than long-haul imported South American quinoa, giving it a cleaner, more defined flavour. Belgian growers tend to select low-saponin varieties, reducing bitterness.

Suggested Recipe: Buttered Quinoa with Peas
Cook 200g quinoa in salted water for 12–15 minutes, then drain any excess liquid. 
While the quinoa is still hot, stir in a generous knob of butter until it melts and coats the grains.
Add a handful of cooked peas fresh or frozen, briefly boiled and fold them through gently. Season with a pinch of salt and a crack of black pepper.
For a little extra flavour, finish with a squeeze of lemon or a sprinkle of grated parmesan.
Serve warm as a simple side dish alongside grilled chicken, fish, or roasted vegetables.