16 oz pkg
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Lundberg® Organic Quinoa Tri-Color Blend. Lundberg™ Family Farms Since 1937. Grown in Humboldt County California. American grown. A colorful gourmet field blend of quinoa. USDA Organic. Gluten-free. Whole grain. Non GMO project. Verified. nongmoproject.org. Expanding our family tradition. Producing high-quality, organic products is our family's passion. We've been growing rice for four generations, since 1937, and we're excited to expand our farming to now include organic quinoa. Our quinoa is grown in Humboldt county, California, using a dry land farming method, which continues our tradition of being stewards of natural resources, and promotes a healthy eco-system. - The Lundberg Family. Lundberg tri-color blend quinoa. Lundberg family farms is proud to present American-grown tri-color blend quinoa, an incredible grain providing all nine essential amino acids as well as a good source of protein, iron, and dietary fiber. This beautiful variety naturally produces a blend of colored quinoa in the field, including white, brown, red, and black seeds. When cooked, each seed has its own unique texture and savory, nutty flavor that comes together to form a delicious dish. Tri-color blend quinoa makes a great meal on its own, and is great for salads, or as a base for a variety of colorful recipes. Enjoy! www.lundberg.com. Certified organic by Certified CCOF organic. Organic is non-GMO & more. Certified GF Gluten-Free™. By the gluten free certification organization. Good taste. Good health. 100% Whole grain. 45g or more per serving. Eat 48g or more of whole grains daily. wholegrainscouncil.org. BPA-free.
Tri-color blend serving suggestions: Mix 1 cup of cooked quinoa with 1/4 cup of your favorite salsa for a fun and festive burrito filling. For a quick and easy vegan bolognese sauce, mix 1/2 cup of cooked quinoa with 1 1/2 cups of tomato sauce. Heat until warmed through and serve over spaghetti. Put a spin on classic tabbouleh by combining 2 cups of cooked quinoa with 1/2 cup each of chopped flat leaf parsley, cucumber, cherry tomatoes, and 1/4 cup chopped mint. Season with 1/4 cup olive oil, 2 tbsp. fresh squeezed lemon juice, and 1 clove of minced garlic. Add salt and pepper to taste. We recommend refrigeration for extended shelf life. Cooking instructions: 1. In a fine mesh sieve, thoroughly rinse and drain 1 cup of quinoa under cold water until the water runs clear. 2. Place quinoa in a medium saucepan with 1 1/3 cups water or broth and bring to a fast simmer. 3. Cover with a tight-fitting lid. Reduce heat to maintain a low simmer and cook for 17 minutes. 4. Remove from heat (keep covered) and steam for 5 minute. Fluff with a fork and serve. *If the quinoa is too firm at the end of cooking, it may be necessary to add 1-2 Tbsp. liquid and cook longer. **Quinoa can be prepared in a rice cooker following the same quinoa to water ratios as above.
Lundberg Family Farms
Richvale, CA 95974