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Did You Know? Quinoa Boosts Nutrition in Any Diet!

Organic Quinoa

Quinoa has been increasing in popularity over the last several decades. An ancient seed that is eaten like a grain, quinoa is gluten-free and more easily digestible than corn, wheat, rye, millet and sorghum. Quinoa (pronounced KEEN-wah) provides 10 essential amino acids, is loaded with minerals and has high protein content — between 14 and 18 percent.  It’s also being embraced by the increasing number of Americans with food allergies or celiac disease, an immunological rejection of gluten, a wheat protein.

Quinoa can be substituted for rice in just about anything — from soup to salad to pudding to bread. It is an easy way to boost the nutrition in almost any recipe. In fact, try substituting quinoa for the couscous in our Turkey Meatloaf with Couscous recipe! Also try the following basic pilaf recipe which can be changed in so many ways to suit almost any taste and is delicious with any protein for dinner.

Topline Foods makes it easy to put high quality, lean proteins (like grass fed beef and organic chicken and wild caught seafood) on the table. Shop online and have nature’s finest meats-delivered!

Basic Quinoa Pilaf

  • 2 cups low-sodium chicken broth
  • 1 cup Organic Quinoa, rinsed
  • 1 tablespoon olive oil
  • 1/2 large onion, chopped
  • 1/3 cup chopped fresh parsley leaves
  • Salt and pepper

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and quinoa is tender.

Heat the oil in a skillet over medium-high heat. Add the onions and cook stirring occasionally, until the onions soften and begin to brown, about 6 minutes.

When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the onions and parsley. Season with salt and pepper and serve.

You could add:

1 cup of your favorite organic vegetables, added to the broth and Quinoa to cook

Add any fresh chopped herb you like (basil, tarragon, thyme, rosemary).

Add 2 tsp lemon zest with herbs.

Sauté 1 or 2 minced cloves of garlic with the onions.

Sauté green, red, yellow or orange peppers along with the onions.

If serving the quinoa with beef, use beef broth instead of chicken.

Chill and toss with your favorite vinaigrette and sliced cucumber, carrot, sugar snap peas, green onion, grape tomatoes, broccoli and/or cauliflower for a healthy cold salad.


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