Black quinoa.

Black quinoa has a dark coat, almost black when dry and deep brown once cooked. Of the three colours it stays the firmest, with a light crunch to each grain. The taste is earthy and a little sweet. On a plate it gives a strong contrast next to pale vegetables, white fish or egg, and a small spoonful changes how a salad looks.

Ways to use it

• Scatter over a green salad or sliced tomato with a simple oil and lime dressing.
• Serve beside grilled fish or a fried egg with stir-fried morning glory.
• Mix with white quinoa or rice for colour and a bit of crunch.
• Stir into a vegetable soup, where the grains stay whole and don't go mushy.

Rinse the grains well in a fine sieve under running water. Simmer with about twice their volume of water, covered, for about 20 minutes. Black quinoa usually needs a little longer than white and stays slightly crunchy even when done, so don't wait for it to go soft. Rest it with the lid on for five minutes, then fluff with a fork.

Storing it

Keep the sealed pack in a cool, dry cupboard away from sunlight. Once opened, keep the grains in a jar or box with a tight lid. Cooked quinoa goes into the fridge once it has cooled.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.