Tricolour quinoa.

Tricolour quinoa is white, red and black quinoa mixed in one pack. Cooked, it looks speckled, a little like confetti. The three colours don't behave quite the same way. White goes soft and fluffy. Red and black stay firmer and a bit chewy, so every spoonful has some bite. The taste is mild and nutty, a touch earthier than white quinoa on its own.

Ways to use it

• Serve it in place of rice beside a curry, a stir-fry or grilled vegetables.
• Let it cool, then toss with cucumber, tomato, herbs, lime juice and a little oil for a salad that holds up in a lunch box.
• Spoon it under roasted pumpkin or stir-fried greens with a soft-boiled egg on top.
• Stir a few spoonfuls into vegetable soup near the end of cooking.

Rinse the grains well in a fine sieve under running water. Simmer with about twice their volume of water, covered, for about 15 to 20 minutes, until the water is gone and the grains show their small curled tails. Leave the lid on for five more minutes, then fluff with a fork.

Storing it

Keep the sealed pack in a cool, dry cupboard away from sunlight. Once it's open, tip the grains into 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.