Bob's Red Mill®
An Employee-Owned Company
To Your Good Health®
Bob Moene
GLUTEN FREE
GRAINS - OF - DISCOVERY®
ORGANIC WHOLE GRAIN
TRI-COLOR
QUINOA
THE TRADITIONAL GRAIN OF THE ANDES
• Pre-rinsed and ready to cook •
• Great in soups and salads •
• Good source of fiber •
USDA ORGANIC
Non-GMO PLEDGE
KOSHER
100% WHOLE GRAIN
47g or more per serving
100% OF THE GRAIN IS WHOLE GRAIN
DEAR FRIENDS.
My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys I have discovered many delicious treasures — the mighty grains that nourished the world's greatest ancient civilizations. I call them our Grains of Discovery®", and I've brought their stories home to share with you. Like this story of quinoa... Native to South America", this amazing plant was domesticated thousands of years ago near Lake Titicaca", high on the plateaus of the Andes. It was a mainstay in the diet of the ancient Incas", who considered it a sacred crop. I hope you enjoy exploring the culinary and nutritional wonders of ancient grains with quinoa and all of our Grains of Discovery®.
To Your Good Health",
Bob Moene
Bob's Red Mill®
An Employee-Owned Company
To Your Good Health®
Bob Moene
GLUTEN FREE
GRAINS - OF - DISCOVERY®
ORGANIC WHOLE GRAIN
TRI-COLOR
QUINOA
THE TRADITIONAL GRAIN OF THE ANDES
• Pre-rinsed and ready to cook •
• Great in soups and salads •
• Good source of fiber •
USDA ORGANIC
Non-GMO PLEDGE
KOSHER
100% WHOLE GRAIN
47g or more per serving
100% OF THE GRAIN IS WHOLE GRAN
BASIC COOKING INSTRUCTIONS:
Bring 2 cups of water to a boil in a 2 quart pot. Add 1 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until water is absorbed", about 12 minutes. Remove from heat", fluff", cover and let stand for 15 minutes. Makes 4 servings (4 cups).
VEGETABLE BOUNTY QUINOA SALAD WITH ASIAN VINAIGRETTE
Salad
2 cups Bob's Red Mill® Tri-Color Quinoa", cooked and cooled
2 cups cooked Kidney Beans
1 1/2 cups diced Fresh Tomato
1 1/2 cups diced Cucumber
3/4 cup diced Red Bell Pepper
1 large Avocado", diced
1/2 cup minced Green Onion
1/2 cup chopped Fresh Mint
1/2 cup chopped Fresh Cilantro
Vinaigrette
1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar or Honey
1/2 cup Fresh Squeezed Lime Juice
1/4 cup Extra Virgin Olive Oil
1 Tbsp Fish Sauce or Light Soy Sauce
1 3/4 tsp Toasted Dark Sesame Oil
1 1/2 tsp Salt
2 pinches ground Black Pepper
To cook the quinoa:
In a pot with a tight fitting lid", bring 3 cups of water and 2 pinches of salt to a boil. add quinoa", stir and cover. Reduce heat to low and simmer for 20 minutes. Pour cooked quinoa into a large mixing bowl and set aside to cool to room temperature. While the quinoa cooks and cools", prepare the vegetable", herbs and vinaigrette.
To make the vinaigrette:
In a small saucepan over medium heat", warm the vinegar and sugar just until the sugar melts. Remove from heat and whisk in the remaining vinaigrette ingredients.
Combine quinoa", beans", vegetables", herbs and dressing in a large bowl and mix well. Serve chilled or at room temperature. Makes 6 servings.
