Andean Red Quinoa - Del Colle

Premium Andean Red Quinoa is an ancient grain, rich in history and nutrients, grown at high altitude in the volcanic soils of the Andes. With a bolder flavor and a slightly crunchier texture than the white variety, it is ideal for hearty, creative and balanced recipes.

features and properties: Elongated grains with an intense red color, naturally gluten-free and rich in plant-based proteins, fiber, iron, phosphorus, magnesium and antioxidants. Premium red quinoa is selected to guarantee purity, seed integrity and the absence of saponins. As a complete source of all essential amino acids, it provides long-lasting energy and is perfect for an active, mindful lifestyle.

how to use: After a simple rinse, cook for approximately 15-20 minutes. Ideal for hot and cold dishes, salads, side dishes, bowls, soups, vegetable burgers, fillings and one-pot meals. An excellent nutritious alternative to pasta, rice or couscous, it pairs easily with legumes, vegetables, spices and proteins.

in the kitchen: In the kitchen, Premium Andean red quinoa is a versatile ingredient full of character. Its bold flavor and firm texture enhance every recipe, making it perfect for those looking for flavor, nutrition and originality. Ideal for vegetarian, vegan and sports-focused dishes, or for anyone seeking natural, complete foods.

Recipes to try

Four bold ideas inspired by Andean cuisine, from the simplest to the most elaborate. Remember to rinse the quinoa before cooking. You can find the linked ingredients at Green Block Market.

1. Andean quinoa salad with avocado and cherry tomatoes (easy, 30 min + cooling, 4 servings)

Ingredients: 250 g quinoa, 1 avocado, 250 g cherry tomatoes, half a red onion, lemon juice, parsley, oregano, BIO extra virgin olive oil, coarse sea salt for the cooking water, fine sea salt for seasoning.

1. Rinse the quinoa and cook it for 15-20 minutes in salted water, then drain and cool it.
2. Dice the avocado, halve the cherry tomatoes and thinly slice the onion.
3. Combine everything with the quinoa and season with oil, lemon juice, oregano and a pinch of fine salt.
4. Finish with the parsley and let rest for 10 minutes.

2. Stir-fried quinoa with eggs and peas (easy, 35 min, 4 servings)

Ingredients: 250 g quinoa, 3 eggs, 1 carrot, 1 jar of BIO very fine peas in water, sliced onion, granulated garlic, 2 tablespoons sesame seeds, BIO sunflower seed oil, fine sea salt.

1. Rinse the quinoa and cook it for 15-20 minutes in lightly salted water; drain and leave to cool.
2. Rehydrate the onion in a little lukewarm water, drain it and sauté it in oil with the diced carrot and granulated garlic for 5 minutes.
3. Add the drained peas and quinoa and stir-fry over high heat for 4-5 minutes.
4. Move everything to one side, scramble the eggs in the empty space and mix.
5. Finish with toasted sesame seeds and fine salt.

3. Quinoa picante (medium, 50 min, 4 servings)

Ingredients: 250 g quinoa, 1 jar of BIO peeled tomatoes, 2 potatoes, 100 g fresh cheese, sliced onion, granulated garlic, chili pepper, sweet paprika, cumin, BIO extra virgin olive oil, fine sea salt.

1. Rinse the quinoa and cook it for 15-20 minutes in lightly salted water; drain it.
2. Boil the diced potatoes until tender and drain them.
3. Rehydrate the onion, drain it and sauté it in oil with the granulated garlic, chili pepper, paprika and cumin for 2 minutes.
4. Add the crushed peeled tomatoes and cook for 15 minutes, seasoning with fine salt.
5. Add the quinoa, potatoes and diced cheese and stir over low heat for 5 minutes.

4. Baked quinoa and black bean burgers (difficult, approximately 1 h 30 + soaking, 4 servings)

Ingredients: 200 g quinoa, 150 g dried black beans, 4 tablespoons chickpea flour, sliced onion, granulated garlic, cumin, sweet paprika, coriander, BIO extra virgin olive oil, coarse sea salt for cooking, fine sea salt for the mixture.

1. Soak the beans in cold water overnight, then drain and cook them in unsalted water until tender; add the coarse salt at the end of cooking and drain them.
2. Rinse the quinoa and cook it for 15-20 minutes in water with the coarse salt; drain and leave to cool.
3. Rehydrate the onion, drain it and sauté it in oil with the granulated garlic, cumin, paprika and crushed coriander for 3 minutes.
4. Mash the beans with a fork and mix them with the quinoa, sautéed mixture, chickpea flour and a pinch of fine salt until you obtain a mixture that can be worked by hand.
5. Leave to rest in the refrigerator for 30 minutes, then shape into 8 burgers.
6. Place them on a baking tray lined with parchment paper, brush them with oil and bake at 200 °C for 20-25 minutes, turning them halfway through cooking.

7,90 €/Kg

origin: Peru

best before: 02/28

technical data sheet