트라이 컬러 퀴노아, 369 g

Tri-Color Quinoa, 13 oz

13 oz

[Bob's Red Mill] 밥스 레드 밀

적당량의 퀴노아를 씻어 쌀과 함께 섞어 밥을 해주시면 됩니다.

스프 혹은 샐러드에 넣어 드셔도 좋습니다.

기호에 따라 다른 음식에도 섞어 드셔도 됩니다.

개봉 후 냉장보관 또는 냉동보관하세요.

모든 제품은 미국 현지에서 직배송 됩니다.

건강한 삶을 위한 밥스 레드 밀사의 트리 컬러 퀴노아입니다.

레드, 화이트, 블랙 세가지 퀴노아가 섞인 제품입니다.

글루텐 Free 제품입니다.

편식하는 어린이, 다이어트중인 분들, 두뇌를 많이 사용하는 학생들 및 바쁜 직장인들에게 필요한 제품입니다.

1인분 기준, 47 g 의 통곡물이 함유되어 있습니다.

하루 평균, 48 g 의 통곡물 섭취를 권장합니다.

내추럴 제품입니다.

100% 통곡물 제품입니다.

수프, 샐러드에 사용하거나 원하는 요리에 넣어 사용하세요.

USDA 유기농 인증

Bob's Red Mill®

An Employee-Owned Company

To Your Good Health®
Bob Moene

GLUTEN FREE

GRAINS - OF - DISCOVERY®

ORGANIC WHOLE GRAIN
TRI-COLOR
QUINOA

THE TRADITIONAL GRAIN OF THE ANDES

• Pre-rinsed and ready to cook •
• Great in soups and salads •
• Good source of fiber •

USDA ORGANIC
Non-GMO PLEDGE
KOSHER
100% WHOLE GRAIN
47g or more per serving
100% OF THE GRAIN IS WHOLE GRAIN

DEAR FRIENDS.

My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys I have discovered many delicious treasures — the mighty grains that nourished the world's greatest ancient civilizations. I call them our Grains of Discovery®, and I've brought their stories home to share with you. Like this story of quinoa... Native to South America, this amazing plant was domesticated thousands of years ago near Lake Titicaca, high on the plateaus of the Andes. It was a mainstay in the diet of the ancient Incas, who considered it a sacred crop. I hope you enjoy exploring the culinary and nutritional wonders of ancient grains with quinoa and all of our Grains of Discovery®.

To Your Good Health,

Bob Moene

BASIC COOKING INSTRUCTIONS:

Bring 2 cups of water to a boil in a 2 quart pot. Add 1 cup quinoa and return to a boil. Cover and reduce heat to medium and simmer until water is absorbed, about 12 minutes. Remove from heat, fluff, cover and let stand for 15 minutes. Makes 4 servings (4 cups).

VEGETABLE BOUNTY QUINOA SALAD WITH ASIAN VINAIGRETTE

Salad

2 cups Bob's Red Mill® Tri-Color Quinoa, cooked and cooled
2 cups cooked Kidney Beans
1 1/2 cups diced Fresh Tomato
1 1/2 cups diced Cucumber
3/4 cup diced Red Bell Pepper
1 large Avocado, diced
1/2 cup minced Green Onion
1/2 cup chopped Fresh Mint
1/2 cup chopped Fresh Cilantro

Vinaigrette

1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar or Honey
1/2 cup Fresh Squeezed Lime Juice
1/4 cup Extra Virgin Olive Oil
1 Tbsp Fish Sauce or Light Soy Sauce
1 3/4 tsp Toasted Dark Sesame Oil
1 1/2 tsp Salt
2 pinches ground Black Pepper

To cook the quinoa:

In a pot with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to a boil. add quinoa, stir and cover. Reduce heat to low and simmer for 20 minutes. Pour cooked quinoa into a large mixing bowl and set aside to cool to room temperature. While the quinoa cooks and cools, prepare the vegetable, herbs and vinaigrette.

To make the vinaigrette:

In a small saucepan over medium heat, warm the vinegar and sugar just until the sugar melts. Remove from heat and whisk in the remaining vinaigrette ingredients.

Combine quinoa, beans, vegetables, herbs and dressing in a large bowl and mix well. Serve chilled or at room temperature. Makes 6 servings.

INGREDIENT:

Organic Whole Grain Quinoa.