Hannaford
Hannaford Tri-Color Quinoa
What it is
This is a blend of three types of quinoa: white, red, and black. Each type is a seed that is cooked and eaten like a grain. The combination offers a pleasing visual appeal and a slightly varied texture. It is a versatile pantry staple that cooks relatively quickly.
How people cook with it
Tri-color quinoa is a great base for many meals. It can be served as a side dish or incorporated into larger preparations.
- As a side dish
- In salads
- As a grain bowl base
- In stuffed vegetables
To prepare tri-color quinoa, rinse the grains thoroughly under cold water using a fine-mesh sieve. This step helps remove saponins, which can impart 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, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it stand, covered, for a few minutes before fluffing with a fork.
How it differs from similar foods
Compared to plain white quinoa, the tri-color blend offers a more complex visual presentation due to the distinct colors of the individual grains. The red and black varieties can sometimes have a slightly firmer texture and a more pronounced nutty flavor than white quinoa.
Who it is for
Home cooks looking for a visually appealing and wholesome grain alternative will find this product useful.
How to keep the rest
Store any unused cooked tri-color quinoa in an airtight container in the refrigerator for up to three days. Uncooked quinoa should be kept in a cool, dry place, sealed in its original packaging or transferred to an airtight container.