RED QUINOA

Inca Red Quinoa

Know anything about red quinoa? Well, your taste buds are about to get a serious education. Grab a box of our organic Inca Red Quinoa and discover why we can’t get enough of this wholesome, gluten-free ancient grain.

QUINOA

QUINOA

While quinoa is usually considered to be a whole grain (similar to regular white rice, brown rice and other grains such as wheat and barley), it is actually a seed, but can be prepared like whole grains such as rice or barley. Try a quinoa salad recipe, or serve a vegetable stir-fry over cooked quinoa instead of rice. Or, f you're looking for a simple, high-protein breakfast idea, swap out your usual oatmeal for some quinoa flakes which cook just as quickly. 

TRADITIONAL QUINOA

Traditional Quinoa

This is the grain that started it all. Our organic, whole grain Traditional Quinoa is everything you’re looking for in a meal and more. Complete, plant-based protein? Check. Great taste and texture? You bet. Gluten-free? But of course.

LUCUMA , 100% Natural

LUCUMA , 100% Natural, sugar alternative grown on our plantation in Peru. 100g with serving scoop.

·         100% natural raw Lucuma powder, grown in Peru, manufactured in the Peru

·         Lucuma has a sweet caramel butterscotch flavour used as a flavouring in deserts

·         Contributes to energy, vitality, immune system support, brain function

·         Good source of minerals, Iron, Vitamins, Carotene and Niacin

·         Rich in anti oxidants and dietary fibre.

YACON, 100% NATURAL

YACON, 100% NATURAL,Root Extract, probiotic and prebiotic, diet and weight loss formula, direct from our plantation in Peru.

·         100% Natural Yacon Root Extract from Peru

·         Helps to promote weight loss and support a healthy digestion

·         Regulates blood sugar, supress appetite and reduce food cravings

·         High in fibre helping to control appetite and feel fuller for longer

·         Rich source of FRUCTOOLIGOSACCHARIDE, Probiotics and prebiotics.

MACA POWDER

MACA POWDER , 5:1 GELATINIZED (2500mg equivalent) 500mg , Direct from our plantation in Peru, 60 capsules.

·         Improves libido in both men and women and supports hormonal health

·         Aphrodisiac, Improves sperm count

·         Improves / boosts energy and stamina, combats fatigue

·         Reduces menopausal symptoms

·         High Quality 5;1 gelatinized Maca poder.

QUINOA & WHITE BEAN VEGGIE BURGER

Ingredients (makes 4 patties)

·         1/2 cup quinoa (I used tri-color)

·         1 cup water

·         1 teaspoon garlic powder

·         3 teaspoons thyme, divided (oregano would be good too)

·         1/2 – 1 teaspoon smoked paprika

·         1/2 teaspoon ground chipotle pepper, optional

·         1 can (15 oz.) white beans (I used cannellini), drained and rinsed

·         1/2 cup corn, fresh or frozen (about 1/2 fresh corn off the cob)

·         1/2 cup red bell pepper, finely diced (about 1/2 bell pepper)

·         1/2 cup shallot, finely diced (about 1 medium) or red onion

·         juice of one lemon

·         1/3 cup oat flour, or flour of choice

·         1 Ener-G egg replacer or 1 flax egg (1 Tbs flaxseed meal + 3 Tbs water), optional*

·         mineral salt & cracked pepper, to taste

·         coconut or olive oil, to grease.

To Serve:

·         tomato, sliced

·         leafy greens

·         avocado, sliced or mashed

·         red onion, sliced

·         whole grain or dijon mustard (hummus or vegan mayo is great too)

·         sriracha or Sriracha Cashew Cream (use the sriracha cream in place of mustard)

·         burger buns of choice

Start by making your flax egg or ener-g egg replacer and set aside. If baking in the oven, turn oven to 375 degrees F. (It’s helpful to read instructions first before making the patties)

In a medium pot, bring water, quinoa, garlic powder and 1 teaspoon thyme to a boil. Cover, reduce heat and simmer for 15 minutes. Once done, remove cover and let set for 10 minutes.

While quinoa is cooking, prepare your corn, shallot and red pepper. Be sure to dice your onion and red pepper fairly fine, they should be about the same size as the corn kernels.

Next, mash your beans. I mashed about 3/4 of the beans leaving a quarter of the batch whole or somewhat whole.

Once quinoa is ready, add the quinoa to the beans along with the shallots, red pepper, corn, remaining 2 teaspoons thyme, smoked paprika and optional chipotle powder and lemon juice. Mix well. Add in the flour and egg replacer, mix well again. Season to taste with salt, pepper and more of the other spices. We all vary on how strong we like our spices…you can’t take out but you can always put in.

Now to divide and make your patties. I like to pat my mixture into the bowl a little and divide it with a knife into 4 sections, making a plus sign if you will. Take each section and pack it tightly into a ball in the palm of your hands. It should be about the size of your hand. Flatten with your palms and place on hard surface. Cup the edges with your palms and tighten them in a bit and flatten the top to the desired size. Mine were about 1/2 inch thick by 3 1/2 – 4 inches.

Cook one of two ways:

1. In the oven at 375 degrees on a greased or parchment lined cookie sheet for 30 minutes, turning once after 15 minutes. I also added a sprinkle of himalayan salt to the top before baking.

OR

2. In a large skillet, heat 1 tablespoon coconut oil or olive oil over medium to medium high heat. Cook patties about 4 – 5 minutes on each side.

I cooked both ways and had no preference. They both held up well and cooked great. (pic shows skillet cooked)

Serve on bun or bed of leafy greens with choice of toppings!