A quick-cooking, disc-shaped seed, quinoa is appreciated for its protein content making it a healthful choice for vegetarians. Quinoa has a delicate, fluffy texture with a slightly, nutty flavor and light crunch. Add to salads, soups and stews, use as a breakfast cereal or dessert. Quinoa is gluten-free.

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Quinoa with Spinach and Cherry Tomatoes Print
Serves 4

  • 2 cups water
  • 1 cup Zursun quinoa
  • 2 cups packed baby spinach leaves
  • 1 cup halved cherry tomatoes
  • 1 tbsp. extra virgin olive oil
  1. Rinse quinoa under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in quinoa. Cook, covered, over low heat, until water is absorbed and quinoa is tender, 15-20 minutes. Do not remove lid or stir while quinoa is cooking. Stir the spinach into hot quinoa. Let stand, covered, 5 minutes, or until spinach is wilted. Add cherry tomatoes and drizzle with olive oil.

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