Description

A blend of Somerset red quinoa and Essex white quinoa. Grown in the UK but not organic.

Hodmedod’s red and white quinoa is grown by Emily Addicott Sauvao in Somerset (red) and Peter Fairs in Essex (white).

Cooking instructions

Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.

Ingredients

White Quinoa (75%), Red Quinoa