Tri-color Quinoa is a blend of organic white, black and red quinoa, with a nutty flavor and a fluffy, crunchy texture and a good source of fiber and iron. Because it contains essential amino acids, cooked quinoa is a delicious source of plant based protein. It also offers fatty acids like alpha-linolenic acid as well as antioxidants.

Make it in a rice cooker: Use 1 part quinoa to 2 parts water.

Stovetop Instructions: 1 cup quinoa to 2 cups boiling water. Begin by soaking quinoa in warm water for 5 minutes. Wash, drain, and rinse several times with clear water. Add quinoa to boiling water, cover and return to a boil, lower heat to simmer and cook for 10-15 minutes or until water is absorbed. Serve hot or cool to add to other recipes. (For an extra nutty flavor, place the dry grain in a dry frying pan, gently stir and toast to a very light brown before adding to boiling water.)