Quinoa, Rainbow, Wild Rose Farm

Farmer Blake Richard has been cultivating quinoa in the Humboldt and Mendocino regions since 1992. Rainbow quinoa is a nutritious, visually appealing blend of white, red, and black quinoa, offering a slightly nuttier, earthier flavor and firmer texture than white alone. It combines the fluffy texture of white with the chewier, crunchier bite of red and black, making it ideal for salads and savory dishes. The farm specifically grows and sources beautiful rainbow quinoa, used in products like Quinoa Tempeh Burgers. Quinoa is rich in vitamins E, B2, B6, folic acid, manganese, copper, iron, potassium, and magnesium. To Cook: Boil 1 cup quinoa with 1½ cups water or broth and optional ½ tsp salt. Cover and simmer 15 minutes. Fluff and serve. (Cooks up 3 times its original volume.) For best results, soak quinoa in water for a few hours or rinse thoroughly in ample running water.