Ancient Harvest Traditional Quinoa Description
Modern Food from Ancient Fields™
In our kitchen, ancient never gets old. This quinoa takes a time-tested, plant-based, nutrient-dense ingredient and turns it into a delicious break from rice that's ready for real life's fast pace. It'll make your next dish feel more like "quin-whoa".
Directions
Cooking Instructions
-
Bring 1 cup quinoa, 2 cups water to boil. Reduce to simmer, cover.
-
Cook about 15 minutes until water is absorbed.
-
Cooke grain appears soft and translucent.
If using rice cooker treat quinoa like rice, 2 parts water to 1 part quinoa. Stir, cover, cook
Free Of
Gluten, 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 (45 g)
Servings per Container: 17
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Total Fat | 2.5 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Carbohydrate | 29 g | 11% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0%` |
|
| Protein | 6 g | 12% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 21 mg | 2% |
|
| Iron | 2 mg | 10% |
|
| Potassium | 250 mg | 6% |
|
Other Ingredients: Organic white quinoa.
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Single-Serve Summer Quinoa Salad With Avocado & Mango
[vc_row][vc_column][vc_column_text]Beat the summer heat with this lip-smacking quinoa salad. Packed with fresh, seasonal ingredients such corn, avocado, mango and fresh cilantro, this vibrant dish is bursting with flavor. The bright lime vinaigrette perfectly complements the sweet and savory elements, making for an exciting and refreshing side. Portion this standout salad into 4-8 single-serve jars for lucky backyard guests.
Single-Serve Summer Quinoa Salad With Avocado & Mango
Salad
- 1 cup quinoa
- 2 cups water
- 1/4 tsp. salt
- 1/2 red bell pepper (diced)
- 1/2 cup corn kernels (fresh or frozen)
- 1 mango (diced)
- 1 avocado (diced)
- 1/4 cup red onion (diced)
- 1/4 cup cilantro (chopped)
Dressing
- 2 Tbsp. lime juice
- 2 Tbsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. oregano
- In fine mesh strainer, rinse quinoa thoroughly.
- In sauce pan, bring 2 cups water with salt to boil; add quinoa, reduce to simmer, cover and cook about 15 minutes until water is absorbed. (Note: Cooked grain appears soft & translucent.)
- Divide quinoa into 4-8 small serving jars or bowls.
- In medium bowl, toss together red pepper, corn, mango avocado, onion and cilantro. Drizzle on dressing and toss and stir to coat.
Top each bowl of quinoa with veggie mixture. Serve immediately.
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