Enjoy Great Value Organic White Quinoa for its delicious taste and nutritional benefits as a complete protein rich in all nine essential amino acids, calcium, and more. Its delicate flavor and fluffy texture make it a perfect alternative to rice or potatoes. USDA certified organic and free from artificial flavors or preservatives, it’s a natural choice for wholesome family meals. Explore Great Value Organic’s range of affordable, USDA certified organic foods, crafted with wholesome ingredients and no artificial additives, ensuring quality and taste without compromise.
- Great Value Organic White Quinoa, 16 oz:
- USDA certified organic
- Kosher
- No trans fat
- No artificial flavors or preservatives
- 16oz bag provides about 11 servings
- Individual pieces of quinoa
- See packaging for allergen information
info:
We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it.
JP –
I love Quinoa and even grind it and use it in a bread recipe.
Since I am gluten free and try to eat things that do not cause inflammation this works for me in lots of recipes.
A 1/2 cup serving is a great base for the main 10 veggies and fruits I eat every day.
GoldieLocks –
Great pasta substitute
I’m on a low iodine diet short term for medical reasons. Needed a low iodine grain or pasta side substitute. Love this product. It’s mild in taste. Can be toasted/lightly brown for a more nutty taste. Easy to cook (I used no iodine salt). Takes up additional flavors from seasoning such as Mc Cormick salt free Italian blend. Or just toss in with cooked veggies such as pan seared zuccinni with a touch of EVOO and minced garlic. YUM!
Ladyswimer –
Great Quinoa
I have been using Quinoa for a long time and the price has gone up. This is good product and a very good price
Normie –
Awesome..!!!
This product is worth the price, it’s a great value for the amount you get compared to other brands & stores.
Anonymous –
Buy it if you hate cilantro. Explanation within.
Cooks up and tastes just fine when the package directions are followed! Also, in small amounts for very short spaces of time (less than 5 seconds with plenty of cool down time, to prevent fire), I’ve been milling this in my coffee grinder, and that works very well for replacing some of the regular flour in my diet! Also, adding that quinoa flour to unbleached or all-purpose white (wheat based) flour lowers the gluten content to make good cake-flour (a god-send for those who are allergic to dairy). Also plays nicely with other flours (rice flour, soy protein isolate, etc) in baking. Adds some protein without it being gluten, so for those who are gluten intolerant, it’s a winner! Am still finding uses for this product and do wish it cost less so I could afford to experiment more with it. I’m just grateful it has no exposure at the factory to milk or eggs, even in the smallest degree (if it did, my body would have violently reacted already), and that it’s naturally gluten free (for times when my GI tract just can’t process gluten). Already made a vegan chocolate cake with a blended/strained cooked white rice, re-cooked chocolate pudding for the “frosting”, and had the quinoa flour replacing some of that unbleached flour and some soy protein isolate, and with the right amount of baking powder, cocoa powder, canola oil, water, and other ingredients for sweetness/flavor, this worked out like a charm! Hint: if trying this, add some coconut flavoring to the chocolate pudding (before re-heating the rice-base together with your other vegan ingredients), and that’ll cover any “off” taste you might otherwise experience. Not posting my recipe here, as I’m still working that one out for a full size cake (I wound up with only one layer split in two thinner layers, but it was still tasty!), but do play around with these ingredients/ideas and see what you can come up with! Hint: 1 tablespoon of baking powder to 1 cup of total dry ingredients, and about 1 cup of water to the same, if not using eggs or milk, should do it. A recipe based on 2 1/2 cups of dry ingredients bakes for 35 minutes at 350 degrees (F), but that’s true for a lot of things (but not everything). Just something to keep in mind.
Anyway, this is totally worth buying, and I just wish I could afford more than one package of this per month. It needs to be sold in 5 lb. or even 10 lb. bags with re-closable tops that don’t fail and can be somewhat vacuum-re-sealed (like with zip-lock enclosures for plastic bags, for example), at maybe $1 per lb. That’s the way to get people interested, along with advertising the higher non-gluten protein content on the front label of such larger bags, both online and on the store shelves. Coupons inside the packages wouldn’t hurt either.
Also, as for the “bitter” or “off” taste some people are complaining about, all I know is that those of us who have “geographic taste buds” don’t experience that (but we do hate cilantro). That’s a good indicator.
Brittany –
Easy
Had never made quinoa before but followed the directions on the back and it was quite easy to follow. Even without adding in additional toppings, still very flavorful. Quick
Sally –
Good product for price
My first experience with quinoa, and it was a good one. This stuff multiplies like crazy when you cook it so you’re getting a lot more than it looks like in the bag. I even forgot to rinse it once and it was still good. Price point is excellent, especially for organic.