Cast aside the rice, I’m the new kid on the block. My grains add depth to your meals with a bite to delight, smooth nutty taste and are full of fibre. Why not try me in a summer salad or with a creamy stew? P.S I’m totally allergen free too. Yay!

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I’m impossible to cook wrong! Pour me into a pan of boiling water. Cook for 14 minutes and simply drain in a fine sieve just like pasta or rice.

Where did I come from?
My quinoa is from the Altiplano in Peru.
Quinola knows the farmers  who grew the grains in my pack.