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Also known as: Quinoa, Black Quinoa (typically firmer and more “crunchy” than white when cooked).
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Scientific name: Chenopodium quinoa Willd. (a pseudocereal seed).
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What it’s known for: Dark color and slightly nuttier taste; grains hold shape well in salads and bowls.
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Rinse before cooking: Quinoa can have surface saponins that taste bitter—rinsing is commonly recommended.
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How to cook (basic): Rinse well, then cook 1 cup quinoa with ~2 cups water/broth; simmer 18–20 min, rest 5–10 min, then fluff.
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How it’s used: Great for salads, grain bowls, pilaf, stuffed vegetables, soups, and meal prep; mix with white quinoa for softer texture.
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Awafi Mill quality: Cleaned, whole seeds—packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
