With Sol we offer you exceptional products of Peruvian origin, ranging from traditional ingredients for authentic recipes to modern ingredients for Avant grade cuisine. A food that has evolved through thousands of years, packed with all the essential nutrients that you need to keep your health in check. We were the first to import Quinoa, in 2009. And again the first to import Organic Peruvian Quinoa in 2016. Now we offer Peruvian Quinoa in all 4 colors – White, Red, Black and Tricolor. Quinoa is the sacred grain of the Incas. Grown in the mountains of Andes ( Peru, Bolivia, Ecuador, Colombia and Chile), it is an important grain for the Andean people, it has now become the wonder grain, consumed across the world, for the valuable mineral and vitamin content, more than any comparable grain. Our quinoa is grown wild and free of any pesticides and chemicals. Sol Black Quinoa is Rich in protein, dietary fiber, and with an earthy nutty flavor. Quinoa, the “mother grain,” is an extremely nutritious seed. It has a protein value that is extremely high (12-18%) and the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is easy to digest and it is also a good source of dietary fiber, phosphorous, magnesium, and iron. Black and golden quinoa are nutritionally identical. Black quinoa lends a rich color to your recipes. This darker version of quinoa contains a good dose of folate, a B vitamin that is essential for healthy liver and nervous system function, as well as skin, hair, and eye health. It is also a good source of copper, manganese, and alpha-linolenic acid. Our Black Quinoa from Peru is slightly sweeter and crunchier than other varieties, and boasts a stunning black color that lends a certain charm to classic recipes. Black quinoa is ideal for vegetarians, vegans and those with gluten intolerance. Black and red quinoa work great in salads or other dishes where the quinoa needs to hold its shape. Black Quinoa go to substitute for rice, pasta, bulgur and even couscous. It will undoubtedly become a favorite main dish or the perfect accompaniment to any salad, soup or stew.
How To Cook :
- Rinse the quinoa well to remove its natural saponin coating which can make it taste bitter or soapy.
- Drain the excess water and transfer it to a cooking pot.
- Add double the quantity of water or broth along with a pinch of salt to the pan
- Bring to a boil, cover the pan, and then allow it to simmer for 15 minutes on medium-low heat.
- When the water is absorbed and the grain is fluffy and translucent, you’re done!
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