Ancient Harvest Quinoa Harmony™ Organic Tri-Color Grains Description
This organic Harmony Quinoa is soon to become your family's favorite. Whether you're looking to enjoy for breakfast, create delicious sides or build a main course, your family will request this incredible ancient grain again and again. Nutritious food has never been so irresistible.
Directions
How to Cook Quinoa
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Bring 1 cup quinoa 2 cups water to boil.
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Reduce to simmer, cover.
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Cook about 15 min. until water is absorbed.
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Cooked grain appears soft + translucent.
If using rice cooker treat quinoa like rice: 2 parts water to 1 part quinoa - stir, cover, cook.
Free Of
Gluten and GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (48 g)
Servings per Container: 7
| Amount Per Serving | % Daily Value |
|
| Calories | 180 | |
|
| Calories from Fat | 25 | |
|
| Total Fat | 3 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Carbohydrate | 30 g | 11% |
|
| Dietary Fiber | 3 g | 10% |
|
| Sugars | 3 g | |
|
| Protein | 6 g | 12% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 10% |
|
Other Ingredients: Organic whole grain white quinoa, organic whole grain red quinoa, organic whole grain black quinoa.
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Roasted Sweet Potato & Fig Quinoa Salad
A cornucopia, also called a horn of plenty, is a symbol of abundance and nourishment overflowing with spoils of the harvest. You could think of this seasonal salad as a
plate of plenty. Assembled with spice-dusted roasted sweet potato, tri-color quinoa, figs and pecans, this side dish is a cornucopia of sweet, savory and spicy flavors that’s wholly comforting. Make this one in advance and store in the fridge!
Roasted Sweet Potato & Fig Quinoa Salad
- 1-1/2 lbs. sweet potato (peeled, cut into small pieces)
- 2 Tbsp. olive oil
- 1 red onion (diced)
- ½ tsp. salt
- ½ tsp. cinnamon (ground)
- ¼ tsp. nutmeg (ground)
- ¼ tsp. cayenne pepper
- ½ tsp. garlic powder
- 3 Tbsp. red wine vinegar
- 4 Tbsp. olive oil
- 1 Tbsp. maple syrup
- 1 tsp. ginger (grated)
- 2 Tbsp. parsley or cilantro (minced)
- ½ cup dried figs (chopped small)
- 2 cups tri-color quinoa (cooked)
Optional:
- Chopped pecans
- Chopped pears or apples
- Preheat oven to 425 degrees F. Line sheet pan with parchment paper and set aside.
- In mixing bowl, add sweet potato, onion, olive oil, salt, cinnamon, nutmeg, cayenne pepper and garlic powder and toss to combine.
- On sheet pan, spread mixture and roast 25-35 minutes, stirring at midway point, until crispy and cooked through.
- Set pan aside to cool to room temperature.
- In large mixing bowl, whisk together red wine vinegar, olive oil, maple syrup, ginger and rosemary.
- Add cooked quinoa, sweet potato mixture and figs to bowl and mix to combine.
- Garnish with chopped pecans, if desired, and serve as is or on salad greens or parsley leaves.
Chef’s Notes: Add chopped pears or apples for more fall flavors and bit of crunch.
Get the harvest of ingredients you need!
