Red Quinoa is an excellent grain seed used for raw consumption, toasted, gluten-free baking, and more. This seed has more of a bitter taste than white quinoa, but is still equally high in nutritional value. Certified Organic.
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SproutingRed Quinoa Seed - Certified Organic
Red Quinoa is a seed almost exactly the same as white quinoa, with just a few minor differences. Many find that the red variety of quinoa provides a strong and bitter taste vs white, when eaten raw. Also when cooked, red may seem to be slightly crunchier and even harder to chew than white.
Whether Red or White is your favorite, they both have almost the exact same nutritional value, and both offer all nine essential amino acids. Both kinds of quinoa are high in fiber content, making an excellent source for needed dietary intake.
- Quinoa - Chenopodium Quinoa
- Pronounced "Keen-Wah"
- Resealable Container
- Microbial Tested
- Certified Organic
- Germination rate (Poor): 5-10%
- Great as Edible Seeds
- Perfect When Ground as Flour for Gluten Free Baking
Red Quinoa should be thoroughly rinsed before cooking. They are excellent as edible seeds.This USDA Certified Organic, non-GMO, gluten free grain ensures health, enjoyment, and satisfaction. Nutritional value between red and white quinoa is about the same. It is microbial tested and closely monitored to prevent the possibility of infectious or transmittable diseases to receptacles, such as trays, jars, or sacks.
It can be almost effortlessly cultivated indoors or outdoors and prefers a well-drained soil with temperatures that are not higher than 90 degrees F (32 degrees C). It requires full sun. Planting in late April to late May is advisable. Germinate rate is slow (5-10%). There are approximately 120 varieties of Quinoa including colorful red, white and black among others. White is lighter and fluffier than others.