Quinoa, Red from Belgium (Organic)

Originating from the high Andes and organically cultivated on Belgian soil, this vibrant “Inca Red” seed displays a striking, deep-ruby hue and a tight-beaded structure. Upon simmering, it opens to reveal a delicate, spiraled germ ring and releases an earthy, toasted-nut aroma.

On the palate, it delivers a firmer, pleasantly springy texture that holds its shape far better than white quinoa, offering a rich, nutty profile with subtle mineral notes. Naturally gluten-free, highly digestible, and rich in protein and iron, simply rinse the grains thoroughly in cold water before simmering in a two-to-one ratio of water or broth for 15 minutes.

It serves as a hearty bed for roasted root vegetables, grilled salmon, or braised meats, and adds vibrant color and texture when tossed chilled into herb-loaded Mediterranean salads. It pairs naturally with a crisp Belgian Saison, a mineral-driven Sauvignon Blanc, or fresh mint tea.

Suggested Recipe: Belgian Red Quinoa & Roasted Squash Salad

1. Roast the butternut squash cubes with olive oil, salt, and pepper at 200°C (400°F) for 25 minutes until caramelized. 
2. Cook the red quinoa in vegetable broth for 15 minutes, drain any excess liquid, and let it cool to room temperature. 
3. Gently fold the roasted squash, crumbled feta, pumpkin seeds, and chopped parsley into the quinoa. 
4. Dress with lemon-dill vinaigrette and serve warm or chilled.