"The Gold of the Incas" ~ Red Quinoa was once called that for increasing the stamina of Incan warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to rice or couscous. It is a complete protein, is easy to digest and naturally contains no gluten. Excellent in pilafs or in salads such as Tabbouleh. Cooked quinoa is a delicious stuffing for peppers or squash and can be used as a binder for vegetarian burgers or in turkey meatloaf.

COOKING INSTRUCTIONS: Add 1 cup of quinoa to 2 cups water or broth in a pot on medium heat. Bring to a boil, cover, reduce heat and simmer for 15-20minutes. Remove from heat and let it stand covered for a few minutes. Fluff with fork and serve.