In 2017 this South American favourite was grown in Somerset for the first time. With a distinctively nutty flavour and striking rich colour it makes a great contrast to white quinoa, either alone or mixed together.

Like our white Wholegrain Quinoa it’s easy to cook and perfect for salads, as a side dish, in soups and stews, or for baking.

Hodmedod’s red quinoa is grown by Emily Addicott Sauvao in Somerset.

COOKING INSTRUCTIONS

Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.