Description
More about Quinola Mothergrain Organic Pearl ; Black Express Quinoa
Ready to eat, 100% organic and fully of nutrients. Delicious whether hot or cold, Quinola mothergrain express is gluten free and makes a lovely change from rice or pasta. Quinoa is a exceptional source of vegetable protein, and with its slow releasing carbohydrates this express meal will make you feel fuller for longer without any risk of bloating!
Cooking Instructions
Ready in just 2 minutes
This can be enjoyed cold but if heated:
Over the Hob:
put unopened pack into boiling water for five minutes
microwave:
1) tear the top corner of pouch
2) Heat upright in microwave on full power for 2 minutes
3) tip out and fluff with fork
Nutritional Information
Per 100g:
Energy 176kJ/737kcal, Proteins 4.8g, Carbohydrate 24.7g of which sugars 1.2g, Fat 5.5g of which saturates 0.6g, Fibre 4.0g, Sodium 0.1g
Other Information
Quinola is the name used by Alice ; Oscar’s Peru’s finest and tastiest quinoa. Alice and Oscar, the ambassadors of quinola, where converted to the cause when travelling in the Andeans with their parents. Growing at 4000m on the Peru’s majestic Altiplano, Quiona was the sacred mothergrain of the Incas. As the marching energy food of the Imperial Inca Army it was suppressed by the Spanish Conquistadors because of its links to Pachamma, the local earth goddess. Forgotten for 500 years, the warrior superfood has now been rediscovered!
Recipe
Prawn, Carrot, Mango and Lime Quinoa Salad with Chilli Oil From Alice and Oscar’s
Serves: 2
Preparation ; Cooking Time: 5 Minutes
Ingredients:
250g Express Pearl ; Black Quinola Mothergrain
150g king prawns, cooked and peeled
3 carrots, peeled and finely grated
I mango, peeled and chopped
Juice of 1 large lime
Large bunch of chopped coriander
Drizzle of chilli oil
Method
Heat Pearl ; Black Quinola in the microwave for two minutes
Tip the packet of quinoa into a large bowl with the prawns, grated carrot, chopped mango and mix
Pour in the juice of the lime, drizzle with chilli oil and scatter the chopped coriander on top
Either eat alone as a salad for lunch or serve with grilled chicken or fish in the evening
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