Royal White Quinoa - Del Colle

Premium Royal White Quinoa is a noble and ancient food, cultivated in the unspoiled highlands of Latin America. Appreciated for its delicate texture and slightly nutty flavor, it is a versatile, light and naturally gluten-free staple, ideal for a healthy, balanced diet rich in nutrients.

features and properties: Small, uniform grains with a light color and soft texture after cooking. Rich in complete proteins, fiber, Iron, Magnesium, Calcium and essential amino acids, white quinoa is a functional food suitable for every lifestyle. Premium quality guarantees a selected, washed product, free from saponin residues, ready to cook and easy to digest.

how to use: It is quick and easy to cook after a brief rinse. Ideal for cold salads, soups, side dishes, vegetable burgers, fillings, one-pot meals, or as an alternative to rice and pasta. Ready in approximately 15-20 minutes, it absorbs flavors and dressings, enhancing every preparation.

in the kitchen: Premium Royal White Quinoa is suitable for an endless variety of dishes. Excellent with vegetables, legumes, spices, fish or meat, as well as in desserts, porridge and baked dishes. Its delicate flavor and soft texture make it perfect for light, complete and nutritious meals, ideal for the whole family.

Recipes to try

Four ideas inspired by Andean cuisine, from the simplest to the most elaborate. Remember to rinse the quinoa before cooking. Ingredients with links can be found at Green Block Market.

1. Andean quinoa soup (easy, 40 min, 4 servings)

Ingredients: 150 g quinoa, 1 potato, 1 carrot, sliced onion, granulated garlic, cumin, oregano, parsley, BIO extra virgin olive oil, black pepper, 1.2 l hot vegetable stock, fine sea salt.

1. Rinse the quinoa until the water runs clear.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with granulated garlic and cumin.
3. Add the diced potato and carrot and the hot stock, and cook for 10 minutes.
4. Add the quinoa and cook for 15-20 minutes, seasoning with fine salt.
5. Finish with oregano, parsley, pepper and a drizzle of oil.

2. Cinnamon and walnut quinoa porridge (easy, 30 min, 2 servings)

Ingredients: 100 g quinoa, 400 ml milk or plant-based drink, 1 stick of cinnamon, 30 g shelled walnuts, honey to taste.

1. Rinse the quinoa and place it in a saucepan with the milk and cinnamon stick.
2. Cook over low heat for 15-20 minutes, stirring, until the quinoa is soft and the milk is almost absorbed.
3. Remove the cinnamon and serve with the chopped walnuts and a drizzle of honey.

3. Quinoa pesque (medium, 40 min, 4 servings)

Ingredients: 250 g quinoa, 150 ml milk, 100 g fresh cheese, sliced onion, granulated garlic, BIO extra virgin olive oil, black pepper, fine sea salt.

1. Rinse the quinoa and cook it for 15-20 minutes in lightly salted water, until soft.
2. Rehydrate the onion, drain it and sauté it in oil with the granulated garlic.
3. Add the quinoa, milk and diced cheese, and stir over low heat until creamy.
4. Adjust the seasoning with fine salt and finish with pepper.

4. Quinoa croquettes with tomato sauce (difficult, approximately 1 h 30, 4 servings)

Ingredients: 200 g quinoa, 1 egg for the mixture and 1 for the coating, 80 g grated cheese, parsley, chickpea flour for coating, BIO sunflower seed oil for frying, for the sauce: 1 jar of BIO peeled tomatoes, sliced onion, oregano, fine sea salt.

1. Rinse the quinoa and cook it for 15-20 minutes in lightly salted water, then drain it well and leave it to cool.
2. Mix the quinoa with one egg, the cheese, parsley and a pinch of fine salt.
3. Shape into croquettes, coat them in chickpea flour, beaten egg and then chickpea flour again, and let them rest in the refrigerator for 20 minutes.
4. Prepare the sauce: rehydrate the onion, sauté it, add the crushed peeled tomatoes and cook for 15 minutes with oregano and fine salt.
5. Fry the croquettes in hot sunflower oil until golden, drain them on paper towels and serve with the sauce.

€7.40/Kg

origin: Bolivia

expiry: 10/27

technical data sheet