Chenopodium quinoa

Known as "the mother grain" and pronounced "Keen-wah".

A grain that is actually not a grain BUT a gluten-free superfood that has a mild nutty flavour, a slight crunch and great source of Protein, Iron, Magnesium, Fiber and the healthy Omega 3 Oils. Quinoa can be used as a substitute for Pasta, Rice and Cous Cous. A relative of the Swiss Chard and Beetroot family.

A great drought tolerant grain that is adaptable to almost any conditions and can tolerate frost once plants are well established and have already set seed.

Red  Quinoa has a bolder and more earthy flavour compared to the white quinoa. The red quinoa also holds its shape better and for that reason it is used more often in cold salads and recipes that call for a desirable distinctive grain.

Approx 500 seeds