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O Organics Quinoa Red - 16 Oz
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Quinoa, Organic, Red
Per 1/4 Cup Dry: 160 calories; 0 g sat fat (0% DV); 0 mg sodium (0% DV); 1 g total sugars. USDA Organic.Certified organic by Quality Assurance International. Organic from the Source: Doesn't if feel good to know where your food comes from? At O Organics, we carefully select ingredients which meet organic farming standards and share our commitment to organic agriculture. That's our promise. Quality & satisfaction 100% guaranteed or your money back. SmartLabel: Scan for more food information. Product of Peru.
Ingredients
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Serving Size: 0.25cup dry Servings Per Container: about 10 |
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| Calories | Amount Per Serving
160 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 0 | |
| Total Fat | Amount Per serving 2.5g | 3% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 0mg | 0% |
| Potassium | Amount Per serving 250mg | 6% |
| Total Carbohydrate | Amount Per serving 31g | 11% |
| Dietary Fiber | Amount Per serving 3g | 11% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 6g | 0% |
| Vitamin A | (-) | |
| Vitamin C | (-) | |
| Calcium | 0% | |
| Iron | 10% | |
Organic Red Quinoa.
Product Attributes
Organic
Kosher
Warning
Contains: Quinoa is a natural agricultural product. Despite the use of modern cleaning equipment, it is not always possible to remove all foreign materials. Sort, remove foreign materials, and rinse before cooking.
Directions
Preparation Instructions: Run cold water over quinoa in a fine meshed strainer until water is clear. In a 1.5 quart saucepan, add 1 cup quinoa and 2 cups water. Bring to a boil. Once boiling, reduce heat to a simmer and cover. Simmer 15-20 minutes or until all water is absorbed. Fluff gently with a fork and serve. Makes about 3 cups cooked. Store in a cool, dry place.
Disclaimer
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