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|about 9 servings per container|
|Serving Size: 0.25 cup dry (43 g)|
|Calories from Fat||20|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||2.5 g (4%)|
|Sodium||10 mg (0%)|
|Total Carbohydrate||29 g (10%)|
|Dietary Fiber||3 g (10%)|
|Protein||6 g (11%)|
Wild, crunchy. Supergrain of the Andes. Organically grown. Fairly traded. Hand-cultivated. GF: Gluten free. P: A good source of protein. USDA organic. Fair Trade Certified. Cultivating the World's Finest Quinoa: 13,000 feet up on the arid, desolate Solar De Uyuni salt flat of Bolivia, traditional Quechua and Aymara farmers tend to fields of highly coveted quinoa real, or royal quinoa, an ancient variety grown only in this very spot. This pearl-shaped, nearly perfect nutrition source was so revered by the Incas that they called it chisaya mama or mother grain. The wild crunch of our Royal Black Quinoa pairs well with bright herbs and bold flavor combinations. For our partners at Anapqui Co-op, fair trade practices and organic farming mean: 180 villages building a better future; 50,000 native trees being replanted; 98,000 llamas to support healthy soils. Nourishing Foodie, Farmer and Field: As committed food activists, we travel far and wide to bring you the world's most exotic, delicious and sustainable foods. To understand our commitment to fair trade and learn what sustainability means to us, visit www.alterecofoods.com. For more cooking tips and recipes, visit us at www.alterecofoods.com/recipes. Gluten-free. A good source of protein. Whole grain. Contains all 8 essential amino acids. By choosing this Fair Trade Certified product, you are directly supporting a better life for farming families through fair prices, direct trade, community development and environmental stewardship. www.fairtradecertified.org. Certified organic by Quality Assurance International (QAI). Carbon neutral product. Agriculture that restores ecosystems. Country of Origin: Bolivia.
Organic Royal Black Quinoa (100%).
Cooking: 1 cup quinoa + 1-1/2 cup liquid = 4 servings. Rinse quinoa under cold water until water runs clear. Place quinoa and water or stock in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook until liquid is absorbed and germ has spiraled out, about 20 minutes. Flavor Tip: Before adding liquid, saute quinoa in pan with a dash of olive oil until slightly toasted, about five minutes.
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