Great Valley
Great Valley Tri Color Quinoa
What it is
Great Valley Tri Color Quinoa is a blend of three types of quinoa: white, red, and black. Each grain offers a slightly different texture and flavor profile, contributing to a more complex and visually appealing dish.
How people cook with it
This tri-color quinoa is a wonderful base for a variety of dishes, adding both substance and visual appeal.
- As a side dish
- In salads
- As a breakfast bowl base
- In stuffed vegetables
To prepare, rinse the tri-color quinoa thoroughly under cold water to remove any saponins, which can cause a bitter taste. Combine one part rinsed quinoa with two parts liquid, such as water or broth, in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes before fluffing with a fork. It can be seasoned with salt, pepper, or herbs during cooking.
How it differs from similar foods
Unlike single-color quinoa, the tri-color variety offers a visual appeal with its distinct red, white, and black grains. The different types may also have subtle variations in texture, with some being slightly chewier or firmer than others, creating a more interesting mouthfeel.
How to keep the rest
After cooking, store any leftover tri-color quinoa in an airtight container in the refrigerator for up to 3-4 days. It can be reheated gently on the stovetop or in the microwave. Uncooked quinoa should be kept in a cool, dry place, away from direct sunlight.