Whole Quinoa | Soil Origin (Pack of 2)

Whole white quinoa — small pale seeds that cook in about fifteen minutes into a light, fluffy grain with a faint nutty taste. It is quick enough for a weeknight base under curries or stir-fries, and cools well for salads and bowls. Sold as a pack of two.

Key Features

• Whole seed: uncracked white quinoa, not flakes or flour.
• Fast cooking: ready in roughly 15 minutes with no soaking needed.
• Light, fluffy texture: separates into distinct grains when cooked properly.
• Neutral flavour: pairs with Indian and Mediterranean seasoning alike.

Ingredients

Whole white quinoa.

How to Use

Rinse thoroughly in a fine sieve, rubbing the seeds between your fingers, then drain. Simmer one part quinoa in two parts water, covered, for 15 minutes until the little spiral germ separates. Take it off the heat, rest for five minutes and fluff with a fork.

Product Details

• Pack: 2 units
• Type: whole white quinoa seed
• Storage: airtight container in a cool, dry place

Good to Know

Quinoa carries a natural coating called saponin that tastes bitter, so rinsing before cooking matters. Too much water leaves it soggy; stick to the two-to-one ratio. Cooked quinoa keeps three days in the fridge.

FAQs

Why does mine taste bitter?

It has not been rinsed enough. Rub the seeds under running water until the water runs clear.

Do I need to soak it?

No. Unlike most whole grains, quinoa cooks straight from a rinse.

Can I cook it in a pressure cooker?

Yes — one whistle is usually enough. Any longer and it turns mushy.

How do I keep the grains separate?

Rest it covered off the heat for five minutes before fluffing, and avoid stirring while it simmers.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased