Arrowhead Mills Organic Quinoa Gluten Free Description
Organic Quinoa (keen-wa) was a staple of the ancient Incas and means "the mother grain". It's high in iron and has a distinctive flavor and fluffy texture. It is considered a complete vegetarian protein on par with dairy. Quinoa makes a tasty choice for casseroles, pilafs and even salads when cooked.
Benefits:
Excellent Source of Iron & Phosphorus; Good Source of Fiber & Riboflavin
Free Of
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: 1/3 cup (43 g)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
|
| Calories | 160 | |
|
| Calories from Fat | 20 | |
|
| Total Fat | 2.5 g | 4% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 10 mg | 0% |
|
| Total Carbohydrate | 30 g | 10% |
|
| Dietary Fiber | 3 g | 12% |
|
| Sugars | 0 g | |
|
| Protein | 6 g | 12% |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 2% |
|
| Iron | | 20% |
|
| Thiamin | | 6% |
|
| Riboflavin | | 10% |
|
| Niacin | | 6% |
|
Other Ingredients: Organic 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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