The quinoa’s subtle but pervasive smokey flavour lends itself well to South & Central American dishes like a mixed bean chilli. This smoked quinoa is tasty, nutritious, versatile and easy to cook.
Do not rinse prior to cooking. Cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.
No Allergens. Gluten is handled in the smokehouse.