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Friday, January 27, 2017

Trader Joe's Organic Tricolor Quinoa

Let's play a fun game called "What Random Old TJ's Thing Will The Rodgers Pull Out Of Their Pantry Because They're Not Close To A TJ's Store Right Now?"

You guessed it! Quinoa!

I was actually surprised at how many times the WG@TJ's team has seen quinoa as a prominent ingredient in Trader Joe's products. Just check out the "Search This Blog" results: salads, veggie burgers, tortilla chips, pasta, burritos, popcorn chips, and even chocolate candies that flaunted quinoa. But we've never really explored quinoa as the main attraction of a dish.

It's a nutty, nutritious seed that eats like a grain but technically isn't, and it's only found naturally and cultivated on a large scale in a narrow strip of western South America. Thanks, Wikipedia. Then I checked our bag of Trader Joe's quinoa to see if it was consistent with my internet research. Sure enough, it says "Product of Bolivia."

Well, gracias, mi Bolivian amigos, for this tasty, feel-good product. We added canned corn and sliced jalapenos to our quinoa and made a happy little makeshift salad that was actually pretty yummy hot or cold. Quinoa by itself is paradoxically both soft and crunchy, and in my opinion, really lends itself to being eaten this way.

I've had quinoa plain like this before, but I think I prefer this variety because of the tricolor-ness. It's not only more appealing visually, but the three kinds of grain yields a better texture and taste. Quinoa still isn't the most exciting thing I'll eat this week, but it's great for a little step-out-of-my-comfort-zone adventure (as if my whole life hasn't unwittingly become that recently.)

For those of you worried about this quinoa wrecking your diet (it won't), here's a link to the nutrition information.

Three and a half stars from me. Four from Sonia.

Bottom line: 7.5 out of 10.


  1. try cooking it with chicken broth and a squeeze of lemon juice - will completely change your opinion of quinoa!

  2. I often make a big batch of quinoa on a sunday for work lunches- i mix in lots of chopped veggies or any leftover roasted veggies, some chickpeas or edamame, and almonds or sunflower seeds with a bit of vinegrette dressing. Makes a great hearty and filling healthy lunch with a nice kick of fiber and protein from the quinoa/beans/nuts combo

  3. quinoa is peruvian not bolivian


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