Unit 5, Whiting Street, Sheffield, S8 9QR
tel: 0114 258 6056
Registered in England & Wales No: 01739870

Lembas

Speciality Vegetarian Wholefoods

Registered in England & Wales No: 01739870

If you require allergy information on any of the products that we stock, please call us on 0114 2586056, or email us.




Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Quinoa was of great nutritional importance in pre-Columbian Andean civilisations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%-18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).
Description Tags
  • Vegan
  • Gluten Free
  • Fairtrade
  • Organic
  • Stock Item
Code Size Price Case Singles  
Quinoa Flakes VeganGluten FreeFairtradeOrganicStock 22496 15Kg £93.00 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Flakes VeganGluten FreeFairtradeOrganicStock 22497 5Kg £40.30 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Flakes VeganGluten FreeFairtradeOrganicStock 48107 1Kg £8.68 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item

Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Quinoa was of great nutritional importance in pre-Columbian Andean civilisations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%-18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).
Description Tags
  • Vegan
  • Gluten Free
  • Fairtrade
  • Organic
  • Stock Item
Code Size Price Case Singles  
Quinoa Flour VeganGluten FreeFairtradeOrganicStock 36701 25Kg £97.39 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item

Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Quinoa was of great nutritional importance in pre-Columbian Andean civilisations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%-18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).
Description Tags
  • Vegan
  • Gluten Free
  • Fairtrade
  • Organic
  • Stock Item
Code Size Price Case Singles  
Quinoa VeganGluten FreeFairtradeOrganicStock 1375 25Kg £97.00 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa VeganGluten FreeFairtradeOrganicStock 13907 5Kg £25.22 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa VeganGluten FreeFairtradeOrganicStock 30926 3Kg £14.79 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa VeganGluten FreeFairtradeOrganicStock 18867 1Kg £5.43 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Red VeganGluten FreeFairtradeOrganicStock 66774 3Kg £18.63 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Red VeganGluten FreeFairtradeOrganicStock 66773 1Kg £6.44 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa UK VeganGluten FreeFairtradeOrganicStock 75125 25Kg £99.20 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa UK VeganGluten FreeFairtradeOrganicStock 75126 5Kg £25.79 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa UK VeganGluten FreeFairtradeOrganicStock 75127 1Kg £5.56 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Red Quinoa VeganGluten FreeFairtradeOrganicStock 41368 25Kg £115.00 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item

Quinoa, a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited. Quinoa was of great nutritional importance in pre-Columbian Andean civilisations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%-18%), making it a healthy choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fibre and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavour makes it an alternative to white rice or couscous. The first step in preparing quinoa is to remove the saponins, a process that requires soaking the grain in water for a few hours, then changing the water and resoaking, or rinsing it in ample running water either in a fine strainer or in cheesecloth. Removal of the saponin helps with digestion; the soapy nature of the compound makes it act as a laxative. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14-18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it (like al dente pasta).
Description Tags
  • Vegan
  • Gluten Free
  • Fairtrade
  • Organic
  • Stock Item
Code Size Price Case Singles  
Quinoa VeganGluten FreeFairtradeOrganicStock 8768 6x500g £15.53 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Flakes VeganGluten FreeFairtradeOrganicStock 22556 6x500g £33.89 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Quinoa Flour VeganGluten FreeFairtradeOrganicStock 36699 6x500g £13.87 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item
Red Quinoa VeganGluten FreeFairtradeOrganicStock 41038 6x500g £31.38 Increase Decrease Increase Decrease 0N.B. this item is not splittable! add item

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