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ANCIENT GRAIN SUPERFOOD Ancient grain that makes a great substitute for rice. Good source of protein and iron.Black quinoa apart from the darker hue has a crunchier texture with a strong flavor compared to white quinoa. Many chefs consider it a unique culinary experience. Black quinoa cooks quickly although it has slightly higher fiber content. The unique black color is due to the presence of anthocyanins that prevent UV damage and oxidation of the plant. Anthocyanins are also said to protect the body against free radicals, chronic diseases, heart disease, cancer, diabetes etc.
For Ground Shipping (including free shipping orders) they must be placed by Monday 12/18 for Christmas Delivery but keep in mind there is no guarantee if there are unexpected shipping slow downs. We still encourage to select next or 2nd day UPS shipping to be 100% guaranteed.
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IMPORTANT NOTE: Although we are a dedicated no-nuts equipment facility, if you have allergies to any Gerbs Allergy Friendly products (chocolate, grains, seeds, fruits, rice or oats), please eMail us first before ordering: firstname.lastname@example.org
Gerbs Allergy Statement
All of our raw ingredients are processed, packaged, handled, stored, and shipped by trained staff in our family owned & operated facility in Johnston, Rhode Island on dedicated non-GMO, Vegan, and Kosher Equipment. No Co-packers. No Co-manufacturers. For anyone with a mild to severe food allergy or a family with one, we wish to assure you that this is why Gerbs handles all aspects of production & operation, and we are among a handful of companies in the world who can state this.
This product was sourced by the Buyers at Gerbs who partner with the world’s top dedicated Natural, non-GMO, and Organic farms that harvest in dedicated facilities on dedicated equipment so there is no risk of the top food allergen’s and/or cross -contamination. Our goal is to give the Allergy Community relief in the battle of living with food allergies.
Always rinse any grain first. Cooks in about 20 minutes or until the liquid is absorbed. Gluten free alternative to pasta or rice with a chewy, nutty texture. Excellent in salads or tabbouleh and can be mixed with stews and sauces. This hearty ancient grain has been used for thousands of years and can add fresh complexity and flavor to almost any recipe. Even better, Quinoa is free of gluten and other common food allergens.
Black quinoa is one of the three most widely cultivated and available varieties of quinoa, the others being white and red. Black quinoa is earthier and sweeter-tasting than white quinoa and maintains its black color when cooked. As with all quinoa varieties, it’s also gluten-free. Although black quinoa is typically harder to find than white or red, it contains the same general benefits as all quinoa varieties.
A PROTEIN PUNCH Complete proteins are those that contain all 10 essential amino acids — the building blocks of protein, which your body must get from food. Although complete proteins typically come from animal-based foods, quinoa is an exception, making it an excellent protein choice for people who avoid meat, poultry, dairy, eggs and fish. A 1-cup serving of black quinoa contains about 8 grams of protein, which is 16 percent of the daily value, DV, set by the U.S. Food and Drug Administration based on a 2,000-calorie-a-day diet.
Black quinoa provides similar nutritive benefits as other types of quinoa.
It is a source of complete protein, containing all the amino acids required by the body.
Apart from this it contains B vitamins, dietary fiber, vitamin E, iron, phosphorous, magnesium and zinc.
Quinoa is also rich in manganese, copper and folate.
It has small quantities of omega-6 and omega-3 fatty acids.
It has greater quantities of heart-healthy monounsaturated fats compared to grains like wheat.
HISTORY OF QUINOA Thousands of years ago, Quinoa was used as a staple food by the Incas, who referred to it as “the mother of all grains”. It was only replaced by wheat, rice, and corn when the Spanish came into power in South America. So for hundreds of years, Quinoa was only consumed by the indigenous population in Bolivia, Chile, and Peru.
Today, it’s being used by world renowned chefs to modernize classic recipes, transforming everyday menus into healthier gourmet dishes. Indeed, by substituting quinoa for couscous (wheat based) or white rice, you can not only give your dishes a heartier texture, but drastically increase their nutritional value.
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