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An employee-owned company since 2010, it is the mission of Bob’s Red Mill to provide whole grain foods for every meal of the day. To fulfill our mission, we seek out the most diverse array of whole grains, seeds and beans from farmers across the United States and Canada. Bob’s Red Mill works closely with farmers to find only identity preserved, non-GMO grains and we strive to find our ingredients as close to home as possible, however some ingredients are best grown in climates like the Midwest (wheat) and Canada (oats).

If you’re not familiar with our products, we stone grind whole grain flours and cereals on century-old quartz millstones. Stone milling allows us to produce finely ground flours from nearly every grain, seed and bean imaginable, including wheat, spelt, rye, barley, teff, millet, quinoa and sorghum, to name a few. Health experts are increasingly recommending whole grains for a healthy diet and we’re working harder than ever to bring more varieties of wholesome whole grain foods to you.

Bob’s Red Mill stone grinds over 70 gluten free flours, cereals and baking mixes in a dedicated facility free from wheat and other gluten containing grains and derivatives. High quality control standards are set in place in the gluten free facility and our team members are educated in good manufacturing practices. Ingredients are segregated and each line is thoroughly cleaned between production runs. The gluten free symbol, informs the consumer than these products are not only produced in a dedicated facility, they are also batch tested for purity. In an effort to better serve allergen sensitive consumers, our gluten free facility is also dairy and casein free.

One of our favorite quotes from Bob is, “Eat wisely, you’re irreplaceable.” Not only are whole grains good for you, but they offer a wonderful variety of flavors and textures that can be used to create culinary masterpieces like this amazing quinoa salad from Chef Naomi Pomeroy of Beast in Portland, Oregon.

Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Serves 4-6

For the Quinoa:
2 cups Bob’s Red Mill Quinoa
3 cups Water
2 pinch Salt

For the Vegetables:
¾ cup diced fresh Red Pepper
1 ½ cups diced fresh Tomato
1 ½ cups diced Cucumber
1 large Avocado (diced)
½ cup minced Green Onion (green part only)
½ cup fresh Mint Leaves
½ cup fresh, washed Cilantro
2 cups cooked Kidney Beans

For the Vinaigrette:
½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
1 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 ½ tsp Salt
1 Tbsp Fish Sauce (for a vegetarian substitute, use a light soy sauce)
1 ¾ tsp Toasted Dark Sesame Oil
¼ cup Extra Virgin Olive Oil
2 pinches Black Pepper

In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl; allow to cool to room temperature.

As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette.

To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.