Grown in Shropshire
Now grown in Shropshire by farmers Stephen and Edward Jones, it took them many years of research and hard work before they were able to grow their first crop and now we benefit from their innovation and persistence, thanks guys - we salute you!
A delicately flavoured, nutritious and easy to cook source of protein and fibre which is naturally gluten free. Freshly milled quinoa makes an excellent flour to enrich breads, cakes and biscuits.
Simply place one part (eg a cupful) quinoa in a saucepan with one and a half to two parts (eg one and a half to 2 cups water) and a pinch of salt.
Bring to the boil then simmer, covered, until all the water has been absorbed and the grains are translucent. Quinoa swells to 3-4 times its dry volume so make sure your pan is big enough!
For a more delicate flavour rinse the grain in cold water.