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Rancho Gordo Quinoa


This Rancho Gordo Quinoa is grown by a small group of farmers in Bolivia and is lovely for salads or as a substitute for rice or pasta. Actually a seed, and not a grain as most people assume, this quinoa is less than 6 months old and hand harvested in the Andes.

  • $5.50

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Ingredients: quinoa

Size: 1 pound

Location: Grown in Bolivia

Fun Fact: Quinoa is known as “The Mother Grain”


About Rancho Gordo

It’s no secret that I’m a bean fanatic. I love beans more than mere words can express. Rancho Gordo is one of my most favorite companies, combining their love of beans with a sincere integrity for agriculture and preserving heirloom seeds, they’re defiantly the guys to root for. A company that you can trust entirely—everything they do is amazing.

Who has a foodie crush on Steve Sando? Maybe me.

From small growers in Bolivia, loaded with vitamins and proteins rarely found in grains but the real treat is the flavor (less than six months old and hand harvested by a small cooperative in the Andes). The flavor is great and you'll have a great time experimenting with new ways to incorporate quinoa into your cuisine.

To make the quinoa, rinse it in cool water in a fine mesh sieve. Transfer quinoa to a small pan and add 1 ¼ cups cool water and a dash of salt. Bring to a boil, now turn your flame to as low as it will go. Cover the pot and barley simmer for 20 minutes. Remove from heat, keep covered and allow to rest for 5 minutes. Fluff with a fork and incorporate into your recipe!


We love quinoa with Ras el Hanout, roasted carrots and fennel, raisins, lemon and olive oil and chopped fresh mint!