This quinoa is grown without the use of harsh pesticides. A blend of Somerset red quinoa and Essex white quinoa. Easy to cook and great in soups and stews or for baking. But its contrasting colours really comes into their own in salads and side dishes.

Hodmedod's red and white quinoa is grown by Emily Addicott Sauvao in Somerset (red) and Peter Fairs in Essex (white).

COOKING INSTRUCTIONS

Rinse, cover with 1½ to two parts water or stock for each 1 part quinoa, bring to the boil and then simmer on a very low heat for 15 minutes. The grains will absorb the water and swell to 2 to 3 times their original size. Fluff the grains apart with a fork.