Suggested uses

Basic prep

Storage & handling

Store in a cool, dry place.

Ingredients

Quinoa.

Crisped Quinoa has a light and crispy texture and pleasant toasted flavor. It is a great addition to baked goods, breakfast cereals or anywhere crisped rice might be used. Crisped Quinoa is naturally gluten free and therefore suitable for those with gluten allergies and celiac disease.

The crispy texture is created in a special process that begins after careful harvesting and thorough cleaning. The washed seed is specially prepared using an extrusion process which creates small bits of crispy quinoa.

Quinoa (Chenopodium quinoa) is a grain-like seed, related to beets, Swiss chard and spinach, that is cultivated in the Andes Mountains. It was widely used by the Incas, and has been grown in Peru, Bolivia, Ecuador and Chile for centuries. The Quechua name for quinoa translates to "Mother Grain" or "Super Grain," due to its superior nutritional profile.

Quinoa grows on 3- to 9-foot-tall magenta stalks. The large seed heads can be nearly any color - red, orange, purple, green, black and yellow are all common. The plant is resistant to drought and grows well in poor soils without irrigation or supplementation.

The World Health Organization observes that quinoa is closer to the ideal protein balance than any other grain, equivalent to milk in protein and high in iron, magnesium, phosphorus, zinc and certain B vitamins. It is also high in essential amino acids.

Quinoa has recently become popular in the U.S., due not only to its nutritional value, but also its unique, delicate texture and flavor.