Great Value Organic White Quinoa, 16 oz (Pieces of Quinoa)

Great Value Organic White Quinoa 16 oz offers a dependable, nutritious, USDA‑organic option at a very accessible price. It cooks well, tastes fine, and suits a wide range of kitchen uses. If you eat quinoa regularly, the 32‑oz size might give better cost per ounce—but for light to moderate use, the 16‑oz bag is just right.

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.