Tasmanian Organic Quinoa

This Australian Organic Quinoa has a mild and nutty flavour, and has been compared to the likes of couscous in terms of taste and its light and fluffy texture when cooked. Quinoa can be cooked the same as that of rice, but in half the time. There are also several other ways to prepare Quinoa...it is one of the most versatile grains you will ever come across!

This freshly harvested Australian Organic Quinoa from Kindred Organics is a low food miles crop, which is grown, harvested, polished and packed, all on the certified organic Damen family farm, on the North-West coast of Tasmania.

Most organic quinoa is grown in Bolivia, then transported to the USA and distributed all over the world. Our organic quinoa is grown right here in Tassie - Australia's first ever organic quinoa crop!

Quinoa was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%). Unlike wheat or rice (which are low in lysine), and like oats, quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. 

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative towhite rice or couscous.

The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. Most boxed quinoa has been pre-rinsed for convenience, however this is not the case with Kindred quinoa.

Imported Quinoa is usually prewashed and dried at origin. This Australian one is not, so it is essential to wash it well, to rinse off the saponin. Saponin is the natural bitter seed coating that quinoa has, it stops the seed from being eaten by birds!

A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta). As an alternative, one can use a rice cooker to prepare quinoa, treating it just like white rice (for both cooking cycle and water amounts).

Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor. It is also suited to vegetable pilafs, complementing bitter greens like kale.

Quinoa can serve as a high-protein breakfast food mixed with honey, almonds, or berries; it is also sold as a dry product, much like corn flakes. Quinoa flour can be used in wheat-based and gluten-free baking.

Quinoa may be germinated in its raw form to boost its nutritional value. Germination activates its natural enzymes and multiplies its vitamin content. In fact, quinoa has a notably short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases, as opposed to, e.g., 12 hours overnight with wheat. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.