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Red & Black Quinoa Blend

Quinoa is a quick-cooking, grain-like seed with a mild, slightly nutty flavor and a unique, soft and fluffy texture. Our Red & Black Quinoa Blend is an eye-catching mix of deep reddish-brown and black quinoa.

  • Pre-washed, eliminating the need to rinse before cooking

  • Known as a "super grain" and a good source of nutrients

  • Naturally gluten-free

  • D'allesandro
    Price: $54.40
    $0.34 / Ounce

    This product will be returning soon!

    Suggested uses

  • A great quick-cooking substitute for rice, couscous or bulgur, and a nutritious alternative to wheat, rye, barley and oats

  • Makes delicious cold salads and lends body and texture to soups and stuffing

  • Top with milk, fruit or nuts for a hearty hot breakfast cereal

  • Add leftover cooked quinoa to pancakes, waffles, muffins and bread

  • Basic prep

    Bring 2 cups water a boil. Add 1 cup quinoa, reduce heat to low and simmer for about 15 minutes. The grain will pop and the outside germ will separate into a curly tail. Drain excess water and spread on a sheet pan to cool or use immediately.

    Storage & handling

    Store in a dry, cool place.


    Red quinoa, black quinoa.

    Quinoa (Chenopodium quinoa) is a grain-like seed, related to beets, Swiss chard and spinach, that is cultivated in the Andes Mountains. Quinoa is a sturdy, durable crop grown in the same way since ancient times. Its pearl-shaped grains offer excellent nutrition that has not been stripped by large-scale farming practices. 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.

    Legend has it that the Incan emperor would plant the first Quinoa seeds each year in a solemn annual ceremony, such was its importance to the Incan people. Quinoa is considered an "ancient grain" because it has not been developed for large-scale agriculture, and is the same variety grown for thousands of years.

    Quinoa grows on three- to nine-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's 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. It is an extremely popular health food because it contains more protein and fiber and fewer carbohydrates than other grains.

    When cooked, the thin germ that encircles the grain partially detaches from the seed and remains slightly crunchy, while the seed itself, pearly and translucent, becomes soft and fluffy. Quinoa has a slightly nutty flavor and is a good substitute for rice, couscous or bulgur in many dishes.

    Quinoa comes in a range of colors, with the most common being white (most commonly available, so often simply called "quinoa"), red and black. Compared to white quinoa, the red variety holds its shape slightly better after cooking, and black quinoa has a slightly earthier and sweeter flavor.

    We source our quinoa from Peru and Bolivia, where quinoa has been naturally grown since it was first cultivated by ancient civilizations.

    Classic recipe

    Southwest Red and Black Quinoa Salad

    This Southwest-inspired quinoa salad combines our versatile Red & Black Quinoa Blend with hearty corn, spicy Diced Green Anaheim Chiles and fragrant cumin. These bold flavors pair wonderfully with black beans, chicken or pork.