Quinoa, Blond from Peru (Organic)

Cultivated in the high-altitude valleys of the Peruvian Andes, this organic golden grain displays a bright, translucent ivory shade and a delicate, uniform bead. When gently simmered, it opens into a light, tender structure and releases a subtle, sweet, and grain-forward aroma reminiscent of freshly harvested wheat.

On the palate, it offers a fluffy, delicate mouthfeel with a remarkably smooth texture and a mild, subtly nutty flavor. Naturally gluten-free, highly digestible, and rich in complete protein and essential iron, it serves as an effortlessly versatile kitchen staple. Simply rinse thoroughly under cold water to remove any residual saponin, then simmer in a two-to-one ratio of water or broth for 12 to 15 minutes before fluffing gently with a fork.

This classic Andean superfood serves as an exceptional base for a wide variety of dishes. Use it warm as a delicate bed for pan-seared white fish, grilled poultry, or roasted seasonal vegetables, or enjoy it chilled as a light substitute for rice or pasta in vibrant tabbouleh and garden salads. It pairs beautifully with a crisp Pinot Grigio, a light blonde ale, or freshly squeezed citrus water.

Suggested Recipe: Peruvian Golden Quinoa & Citrus Tabbouleh

1. Cook the blonde quinoa in salted water for 12 to 15 minutes, drain any remaining liquid, and allow it to cool completely. 
2. Finely chop a generous bundle of fresh flat-leaf parsley, fresh mint, diced plum tomatoes, and a finely diced English cucumber.
3. Gently fold the chopped herbs and vegetables into the chilled quinoa along with crumbled goat cheese or toasted pine nuts. 
4. Whisk extra virgin olive oil with fresh lemon juice, sea salt, and a pinch of sumac, then dress the salad thoroughly before serving cold.