Quinoa

Let's be honest, "healthy" can have a bit of an image problem. It sometimes brings to mind things that are bland, boring, or complicated.

And then, there's quinoa.

This tiny, mighty ancient grain (which is technically a seed, but let's not get fussy) is the ultimate over-achiever. It's the friend who is effortlessly smart, surprisingly funny, and also runs marathons on the weekend. It's a nutritional powerhouse, but it's also a complete culinary chameleon, ready to soak up any flavour you throw at it.

If you’re looking to stock your pantry with something that's wholesome, delicious, and incredibly versatile, you've come to the right place.

What is Quinoa, Really? (And Why is it a "Superfood"?)

In a world of buzzwords, "superfood" gets thrown around a lot. But quinoa has truly earned the title.

This little grain, originally from the Andes, is one of the few plants on earth that is a complete protein. That means it contains all nine essential amino acids that your body needs. It's a game-changer for plant-based diets, but it's a brilliant addition for everyone.

It’s also naturally gluten-free, packed with fibre and minerals, and has a low GI, giving you slow, steady energy instead of a post-lunch slump.

But here's the best part: it just tastes good. It has a lovely, subtle, nutty flavour and a satisfyingly fluffy, poppy texture that makes every meal just a little bit better.

A Guide to the Quinoa Rainbow: Which One is for You?

You’ll notice we don't just have one type of quinoa. Exploring the different colours is all part of the fun, as each has its own personality.

Classic White Quinoa

This is the most popular, and for good reason. White quinoa (sometimes called golden quinoa) has the most delicate, subtle flavour and cooks up to be the lightest and fluffiest of the bunch. It's the perfect "starter quinoa" and a fantastic, high-protein swap for rice.

• Best for: A creamy breakfast porridge, a fluffy side dish, or as a base for stews and curries.

Earthy Red Quinoa

This is the robust cousin. Red quinoa holds its shape beautifully after cooking, making it the undisputed champion of salads. It has a richer, nuttier flavour and a slightly chewier texture that adds real substance to a meal.

• Best for: The best quinoa for salads (it won't go mushy!), grain bowls, and adding a pop of colour.

Rich Black Quinoa

The most dramatic of the trio. Black quinoa is slightly earthier and sweeter than its lighter counterparts. It also has a more distinct "pop" and a firmer, chewier texture. It takes a couple of minutes longer to cook, but the stunning visual contrast it adds to a dish is worth every second.

• Best for: Making salads and side dishes look like they’re from a high-end restaurant.

Tricolour Quinoa

Can't decide? You don't have to. Tricolour quinoa is the perfect blend of all three, giving you the best of all worlds: the fluffy, light texture of the white, the nutty chew of the red, and the earthy pop of the black. It's a visual and textural feast.

• Best for: Literally anything! It’s the all-in-one solution for beautiful, delicious, and texture-rich meals.

Quinoa Isn't Just for Salads...

...though it makes an amazing salad. The real beauty of quinoa is that it can fit into every single meal of the day.

• For Breakfast: Forget oats! Simmer quinoa with milk (or a non-dairy alternative) until creamy, then top it with a swirl of Jams & Honey and a handful of Dried Fruits. It's a quinoa porridge that will keep you full all morning.
• For Lunch: This is your meal-prep hero. Cook a big batch on Sunday and you have the base for a week of "not-sad" desk lunches. Just add roasted Vegetable, a tin of chickpeas, a sprinkle of Nuts & Seeds, and a drizzle of your best Olive Oil.
• For Dinner: Use it as a side for anything, from a hearty chilli to a light piece of fish. Mix cooked quinoa with herbs and spices to stuff into peppers, or blend it with beans to make incredible homemade veggie burgers.

How to Cook Perfect, Fluffy Quinoa Every Time

Scared of ending up with a mushy mess? Don't be. It's simple.

1. Rinse It: This is the most important step! Quinoa has a natural coating called saponin which can taste bitter. A quick rinse in a fine-mesh sieve solves everything.
2. The Ratio: Use a 1:2 ratio. That's one part quinoa to two parts water or stock.
3. Simmer & Steam: Bring it to a boil, then drop the heat to a low simmer, pop the lid on, and cook for about 15 minutes, or until the water is absorbed and you see the tiny "tails" (the germ) spiralling out.
4. Rest! This is the secret. Turn off the heat, keep the lid on, and let it stand for 5-10 minutes. Then, fluff it with a fork. Perfection.

Ready to Stock Your Pantry?

It’s time to (re)discover this amazing ancient grain. Whether you're a long-time fan or a curious newcomer, our collection of high-quality, organic quinoa is the perfect place to start.

Have a browse through our Rice, Grains & Wheat collection and be sure to grab some Herbs, Spices & Seasoning to get creative. Your next delicious, nourishing meal is just a 15-minute simmer away.