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Organic Tri-color Quinoa

Organic tri-color quinoa
Tri color Quinoa
3 color Quinoa
Organic 3 color Quinoa
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  • — Kosher, Non-GMO, Organic, Raw, Sproutable, Vegan
  • — This food is low in Saturated Fat, Cholesterol, and Sodium
  • — A good source of Folate, Magnesium, Phosphorus, and Manganese

One pack contains three types of Organic Quinoa:

  • white – is the most popular of the three types. Used, for example, as a substitute for rice or couscous
  • red – has a slightly richer taste than white. In comparison with white, a little more crispy
  • black – of all three has the strongest taste. Cooked very crispy

Organic Tri-color Quinoa Health Benefits and Nutrition

Organic Quinoa is rich in amino acids, enzymes, vitamins, minerals, and antioxidants. It also refers to superfood, and it is one of the most beneficial cereals. Organic Quinoa has more vitamins and nutrients than other similar products. It contains riboflavin, fiber, complex carbohydrates, and folic acid. Quinoa is an excellent source of whole vegetable protein (there is more protein in it than in buckwheat). Therefore, high protein content makes Quinoa an indispensable product for pregnant women, children, and people engaged in heavy physical or mental labor. Quinoa replenishes the strength of your body and gives it all the necessary minimum of nutrients.

In addition to the unique protein composition, Quinoa has a complete set of essential substances – vitamins of group B, phosphorus, iron, zinc, potassium, calcium.

Organic Quinoa is absorbed by the body substantially wholly. It is rich in a sufficient amount of lysine, an amino acid that promotes better absorption of calcium.

It is important to note that the product has no gluten, so it’s safe to eat even if you are allergic to it or might have Celiac disease.

How to Cook Organic Quinoa

You can include Organic Quinoa in your daily diet in various ways:

  • cook like rice
  • breakfast (cooked with milk, honey, and cinnamon)
  • added to the dough for cookies, muffins, and cakes
  • part of various soups
  • add to salads
  • combined with legumes

If you need to cook quinoa, first you should soak it in boiling water for 5 minutes, then rinse with water. Brewed in a ratio of 1: 2

How to Sprout Quinoa at Home

  1. Yields approximately 3 Cups (1/2 lb.) of Sprouts. Prep 3 Tablespoons of seed, then transfer into a bowl or into your Sprouter. Add 2-3 times as much cool (60°-70°) water. Mix seeds up to assure even water contact for all.
  2. Allow seeds to soak for 6-12 hours. Empty the seeds into your Sprouter (if necessary). Drain off the soak water. Rinse thoroughly with cool (60°-70°) water. Drain thoroughly! Set your Sprouter anywhere out of direct sunlight and at room temperature (70° is optimal) between Rinses. Ensure sufficient air-circulation is provided.
  3. Always be sure to Drain very thoroughly. The most common cause of inferior sprouts is inadequate drainage. Rinse and Drain again every 8-12 hours for 3 days.

Enjoy your home-made sprouts!

Nutrition Facts
1 servings per container
Serving size1 oz (28 g)

Amount Per Serving

% Daily Value*
Total Fat 2g 2%
Saturated Fat 0.2g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total carbohydrate 18g 7%
Dietary fiber 2g 7%
Total sugars 1g
Includes 0g Added Sugars 0%
Protein 4g 8%

Vitamin D 0mcg 0%
Сalcium 20mg 2%
Iron 2mg 8%
Potassium 0mg 0%
Folate 100mcg 25%
Manganese 0.5mg 21%
Magnesium 85mg 20%
Zinc 1mg 11%
Phosphorus 130mg 10%
Copper 0.1mg 10%
Thiamin 0.1mg 8%
Vitamin B6 0.1mg 7%
Riboflavin 0.1mg 6%
Vitamin E 1mg 5%
Pantothenic Acid 0.2mg 4%
Selenium 2mcg 4%
Niacin 0.3mg 2%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients: Organic White Quinoa, Organic Red Quinoa, Organic Black Quinoa
Storage Time: Up to 2 years
Country of Origin: Peru
Packaged in: USA
Store in: Cool, Dry Place
Allergy Info: Packaged in a Facility That Also Processes Tree Nuts and Wheat
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Ingredients for Tri-Color Quinoa & Roasted Vegetable Salad:

  • 1 cup Tri-color Quinoa
  • 3 cups of water
  • 8 oz brussels sprouts, cut in half
  • 1/2 butternut squash, peeled and cubed
  • 1 small red onion, peeled and chopped
  • 1/3 cup walnuts, roughly chopped
  • 1/4 cup dried cranberries
  • Olive oil
  • Salt & freshly ground black pepper, to taste
  • 2 tsp fresh lemon juice


  1. Preheat the oven to 425 degrees F.
  2. Combine quinoa and water in a saucepan and place over high heat. Bring to a boil then lower heat and continue to simmer for about 30 minutes or until all the liquid is absorbed.
  3. While the quinoa cooks, place peeled & chopped veggies in a single layer on a sheet pan. Drizzle with olive oil, salt, and pepper. Roast vegetables until tender and golden brown (between 20-30 minutes depending on your oven), occasionally tossing gently throughout the roasting.
  4. Once quinoa is finished cooking, drain any remaining liquid, fluff with a fork and toss in roasted vegetables, red onion, walnuts, and dried cranberries. Drizzle with olive oil and lemon juice and toss well to combine.
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