Roland Foods Organic Tri-Color Quinoa, Pre-washed, All Natural, Gluten Free, 12-Ounce

I am not sure that the red color is worth the difference in price, but I am new to Quinoa and I love it! I was using chia, which gave a very nice texture but the omega 3 oils may break down in baking. Now that I've found Quinoa, I still have lots of low temperature applications for chia.I tried Quinoa flour, and it is a perfect replacement for wheat flour. The whole Quinoa seeds give a wonderful texture that no flour matches.I started out using these Quinoa seeds with no prep. (They are pre-rinsed) My brownies were quite nice with the quinoa making something like a graham cracker crust, but the rest of the brownie, while tasty, wasn't very stable.My last experiment was to simmer a cup of seeds for 20 minutes in 2 cups of water. The quinoa expanded to fill the water, and gave me a much lighter texture while vastly improving the consistency of the brownies overall.Next off I'll make brownies with some quinoa flour plus some whole seeds. I'm looking forward to it.Did I mention high protein, or gluten free, or low starch?

I don’t have a lot of experience with quinoa and I started buying thi brand from the beginning and until today everything is fine I know is a little more expensive than others but I don’t to take a chance and lost money on the process so I am going to still buying

Bag was not sealed when it arrived and was slowly leaking quinoa into the box

I love this brand. It's pre-rinsed so you don't have to go through all the hassle like the majority of quinoa sold. I've tried cooking other brands without rinsing and had bitter aftertaste - not at all with Roland brand. I feel that the price per pound is a great deal on here. The bags last us a long time.Quinoa is great to add in soups or use in place of rice. It doesn't spike blood sugar in diabetics. For people trying to incorporate it slowly into their diets, it is helpful to substitute in place of half amounts of your rice recipes so you still have familiar rice flavor. It's even good roasted in the oven on a cookie sheet with garlic powder and other seasonings. I use the roasted quinoa to top salads. It adds a nice crunch and the roasted quinoa keeps for a long time when stored in an air-tight container.

We add this to our brown rice in our rice cooker and it is delicious. We won't go back to regular Quinoa as this has spoiled us. The darker quinoa adds a sort of nutty taste that is so good. I use a bit of chicken bullion in the water and my kids will just eat the rice, but this is actually good for them and has fiber and protein unlike just plain rice. I use about 1/3 quinoa and 2/3 brown rice as a way to sneak more fiber and protein into a meal. Also, my husband is diabetic and this is better for his blood sugar than plain rice.

I have only recently discovered quinoa, having bought some of the white quinoa. This red quinoa was much more flavorful, slightly nutty and delicious! I cooked some of the white that I had frozen and stored, with the red quinoa and cooled, it makes a wonderful salad. I added some plain yogurt, chopped cucumber, chopped tomato, dash of lemon juice, sunflower seeds, bean sprouts, a big tablespoon of mayo, and a tablespoon or two of Caesar salad dressing. This has got to be the healthiest salad I've ever had! And yummy. Next time I think I will add some avocado to it. All this to your taste. Surprise benefit !?.... The fiber makes a noticeable impact if you get my drift, with absolutely no unpleasant side effects.! (At least for me)

I am gluten intolerant and cannot even eat oats. This fills my nutritional gap very nicely. I have read that red quinoa is more nutritionally dense than white. Makes for a delicious hot breakfast food or a fill in for potatoes, rice, etc. The pkg states washed but I tried not rinsing the first time I cooked it and discovered it needs a good rinse before cooking, unless you like little gritty things (sand?) or a slightly bitter taste. I like to stock up on staples and this 5 lb bag meets that goal. Will be ordering again.

I don't know what pathogens were in here that survived the cooking process, but the bag I purchased of this stuff gave me food poisoning. I made a small batch on the evening of Sunday, April 26th, 2020. Thankfully I was the only one to try some since I was primarily making it to add to the coming week's lunch salads. By late that night, I was starting to feel kinda gross. Monday was a gradually worsening nightmare of me forcefully expelling quinoa from my body like some joke of a double-barrelled shotgun.No, I didn't get sick from poor kitchen habits or anything else that night. My family ate everything I did except for the quinoa because I made it after everyone had dinner. I am vegan. I do not leave animal parts lying around my kitchen to rot. I made this quinoa with saffron and dried parsley. I've been using the saffron in my otherwise bland recovery oatmeal and the parsley was used in the soup I made a week before that didn't make anyone sick.I am writing this on Thursday, April 30th and my stomach STILL hurts. My vomit trigger is sensitive and I have never had stomach pain days after casting my accounts. Rather alarming. The worst part is that I couldn't even chuck this into my compost bin because I'm not trying to make contaminated dirt for my garden, thanks.