White Quinoa – Chenopodium quinoa Willd.

Also known as: Quinoa, White Quinoa (often the mildest, fluffiest-cooking type).

Scientific name: Chenopodium quinoa Willd. (a pseudocereal, not a true grain/grass).

What it’s known for: The outer coating can contain saponins that taste bitter—many packs are pre-rinsed, but a quick rinse is still commonly recommended.

How to cook (basic): Rinse well, then cook 1 cup quinoa with 1¾–2 cups water/broth; simmer about 15 minutes, rest 5–10 minutes, then fluff.

How it’s used: Serve like rice in salads, grain bowls, pilaf, soups, or make breakfast porridge; also used in baking as quinoa flour/blends.

Awafi Mill quality: Cleaned, whole seeds—packed pure (no additives, no preservatives). Store airtight in a cool, dry place.