Ancient Harvest Traditional Quinoa Description
Modern Food from Ancient Fields™
In our kitchen, ancient never gets old. This quinoa takes a time-tested, plant-based, nutrient-dense ingredient and turns it into a delicious break from rice that's ready for real life's fast pace. It'll make your next dish feel more like "quin-whoa".
Directions
Cooking Instructions
-
Bring 1 cup quinoa, 2 cups water to boil. Reduce to simmer, cover.
-
Cook about 15 minutes until water is absorbed.
-
Cooke grain appears soft and translucent.
If using rice cooker treat quinoa like rice, 2 parts water to 1 part quinoa. Stir, cover, cook
Free Of
Gluten, GMOs
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup Dry (45 g)
Servings per Container: 17
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Total Fat | 2.5 g | 3% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Carbohydrate | 29 g | 11% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Includes 0g Added Sugars | | 0%` |
|
| Protein | 6 g | 12% |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 21 mg | 2% |
|
| Iron | 2 mg | 10% |
|
| Potassium | 250 mg | 6% |
|
Other Ingredients: Organic white quinoa.
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Quinoa Chickpea Salad With Lemon Vinaigrette
[vc_row][vc_column][vc_column_text]Fresh, flavorful and so easy to make, this quinoa chickpea salad is a wholesome way to nourish your body and soul. Packed with protein-rich quinoa, hearty chickpeas and a burst of vibrant herbs and spices including mint and cumin, it’s the perfect quick meal for busy days or a refreshing dish to share. Toss it together in minutes and enjoy a satisfying salad that’s as good for you as it is delicious.
Quinoa Chickpea Salad With Lemon Vinaigrette
- 1 cup cooked quinoa (cooled completely)
- 13 oz. chickpeas (rinsed and drained)
- 1/2 cup jarred roasted red peppers (diced)
- 1/4 cup red onion (diced)
- 1/4 cup fresh parsley (chopped)
- 2 Tbsp. fresh mint
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp ground cumin
- Salt (to taste)
- Black pepper (to taste)
- In small bowl, whisk together olive oil, lemon juice, cumin, salt and pepper. Taste and adjust as desired.
- In large mixing bowl, combine cooked quinoa, chickpeas, roasted red peppers, red onion, parsley and mint.
- Pour dressing over salad and toss gently until everything is well coated.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Get the ingredients you’ll need to make this vibrant salad.
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