ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)
ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)

ELEPHANT & FIG TREE TRI-COLOR QUINOA (350g)

AED 19.50
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Three Ancient Grains, Endless Possibilities

Made from a premium blend of organic white, red and black quinoa, Elephant & Fig Tree Organic Tri-Color Quinoa offers a naturally nutty flavour and a light, fluffy texture with a satisfying bite. Rich in plant-based protein, fibre and iron, it's a wholesome pantry staple for balanced everyday meals.

Whether you're preparing nourishing breakfasts, colourful salads or hearty dinners, this versatile whole grain brings simple, wholesome goodness to every recipe.

What It Is

A blend of organic whole grain white, red and black quinoa, carefully selected for its balanced texture and naturally rich nutritional profile. Quick to prepare and easy to enjoy, it's an excellent alternative to rice, pasta and other grains.

Why You'll Love It

Naturally rich in complete plant protein, dietary fibre and iron, tri-color quinoa is a versatile everyday ingredient that's ideal for grain bowls, salads, breakfast porridge and wholesome family meals. It's an excellent choice for anyone following gluten-free, vegan or plant-based lifestyles.

How to Use

Rinse thoroughly before cooking. Combine 1 cup of quinoa with 2 cups of water, bring to a boil, then reduce to a gentle simmer for 12–15 minutes until the liquid is absorbed. Let stand for 5 minutes before fluffing with a fork.

Perfect for:

  • Salads and grain bowls
  • Breakfast porridge
  • Rice alternatives
  • Soups and stews

For best results:

  • Rinse well before cooking.
  • Allow the quinoa to rest for 5 minutes after cooking.
  • Fluff gently with a fork before serving.

Product Highlights

  • Blend of Organic White, Red & Black Quinoa
  • Naturally Nutty Flavour
  • Complete Plant Protein
  • Good Source of Dietary Fibre
  • Naturally Rich in Iron
  • Quick & Easy to Cook

Specifications

  • Net Weight: 350g
  • Ingredients: Organic Whole Grain Quinoa
  • Origin: Peru

Suitable For:

  • Gluten-Free Diets
  • Vegan Lifestyles
  • Plant-Based Eating

Storage: Store in a cool, dry place.

Simple ingredients, exceptional versatility, naturally at home in every kitchen.

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EVERYDAY RITUALS

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BOTANICAL RECIPES - MATCHAS

ICED MATCHA LATTE

INGREDIENTS & DIRECTIONS

HOT MATCHA LATTE

INGREDIENTS & DIRECTIONS

SPANISH MATCHA LATTE

INGREDIENTS & DIRECTIONS

COCONUT CLOUD MATCHA

INGREDIENTS & DIRECTIONS

ICED PINK MATCHA

INGREDIENTS & DIRECTIONS

PINK MATCHA LATTE

INGREDIENTS & DIRECTIONS

ICED BLUE MATCHA

INGREDIENTS & DIRECTIONS

BLUE MATCHA LATTE

INGREDIENTS & DIRECTIONS

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant based works well) 200ml

Ice 80g

DIRECTIONS

Put 3g Matcha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (Optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 3g Matcha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Steam your milk and pour to your matcha.

Extract single shot espresso then pour directly to your matcha mixture.

INGREDIENTS

Matcha Powder 3g

Hot Water (80 degrees celsius) 30ml

Condensed Milk 30g

Milk (best option plant-based milk) 200ml

Ice 80g

DIRECTIONS

Put the condensed milk and milk in a glass then mix it and add the ice.

Place the matcha and hot water in a matcha bowl to whisk thoroughly. Once here are no more lumps of matcha powder, you can transfer it to a glass with milk then stir.

INGREDIENTS

Matcha Powder 3g

Coconut Water 180ml

Heavy Cream 20ml

Plant Based Milk 10ml

Agave Syrup (optional) 15ml

Ice 80g

DIRECTIONS

Froth together 3g Matcha, 20ml heavy cream,10ml milk and 10ml Agave syrup (optional)

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of cloud matcha into the glass with coconut water.

INGREDIENTS

Pink Matcha Powder 5g

Hot Water (80 degrees Celsius) 20ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 5g Pink Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

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INGREDIENTS

Pink Matcha Powder 5g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 5g Pink Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Extract single shot espresso directly to your matcha mixture.

Steam your milk and pour to your espresso with matcha.

INGREDIENTS

Blue Matcha Powder 5g

Hot Water (80 degrees Celsius) 20ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 5g Blue Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha.

Pour your milk to the cup with ice, then add agave mix it and pour your matcha.

INGREDIENTS

Blue Matcha Powder 5g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 5g Blue Matcha powder and 20ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your matcha then transfer to your serving cup.

Extract single shot espresso directly to your matcha mixture.

Steam your milk and pour to your espresso with matcha.

BOTANICAL RECIPES - OTHERS

ICED HOJICHA LATTE

INGREDIENTS & DIRECTIONS

HOJICHA LATTE

INGREDIENTS & DIRECTIONS

ICED HOJICHA CLOUD

INGREDIENTS & DIRECTIONS

CLOUD CHARCOAL

INGREDIENTS & DIRECTIONS

BLACK PIÑA COLADA

INGREDIENTS & DIRECTIONS

BLACK LATTE

INGREDIENTS & DIRECTIONS

COLD SPIRULINA

INGREDIENTS & DIRECTIONS

SWEET SPIRULINA MATCHA

INGREDIENTS & DIRECTIONS

INGREDIENTS

Hojicha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 30g

Milk of Choice (plant-based works well) 200ml

Ice 80g

DIRECTIONS

Put 3g Hojicha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Hojicha.

Pour your milk to the cup with ice, then add agave mix it and pour your Hojicha.

INGREDIENTS

Hojicha Powder 3g

Hot Water (80 degrees celsius) 30ml

Agave Syrup (optional) 10g

Milk of Choice (plant-based works well) 200ml

Single Shot Espresso

DIRECTIONS

Put 3g Hojicha powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Hojicha then transfer to your serving cup.

Extract single shot espresso directly to your hojicha mixture.

Steam your milk and pour to your espresso with Hojicha.

INGREDIENTS

Hojicha Powder 3g

Milk or Coconut Water 180ml

Heavy Cream 20ml

Agave Syrup 15ml

Ice 80g

Cream Cheese (optional to be more creamy) 10g

DIRECTIONS

Froth together 3g Hojicha, 20ml heavy cream, 15ml Agave and 10g Cream cheese (optional)

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of Cloud Hojicha into the glass with coconut water.

INGREDIENTS

Activated Charcoal Powder 3g

Heavy Cream 20ml

Agave Syrup 10ml

Milk or Coconut Water (option plant-based milk) 200ml

Ice 80g

DIRECTIONS

Froth together 3g Activated Charcoal, 20ml heavy cream and 10ml Agave

Put 80g of ice in a glass together with the 180ml of coconut water.

Pour the mixture of Cloud Charcoal into the glass with coconut water.

INGREDIENTS

Activated Charcoal Powder 3g

Hot Water (80 degrees Celsius) 30ml

Agave Syrup 10g

Pineapple Juice 200ml

Ice 80g

DIRECTIONS

Put 3g Activated Charcoal powder and 30ml of hot water in the matcha bowl then sift and whisk it properly.

Put 60g of ice in a bar shaker together with 200ml of pineapple juice and 10g of agave. Shake well to create a good froth. Then transfer the juice to the serving cup and pour the charcoal on top, followed by the froth of the juice.

INGREDIENTS

Blue Spirulina Powder 3g

Water (80 degrees Celsius) 30ml

Agave Syrup 15g

Milk/Coconut Water (best option plant-based milk) 180ml

Ice 80g

DIRECTIONS

Put 3g Activated charcoal powder to your serving cup then extract espresso direct to the cup, add agave syrup (optional) and mix it properly.

Steam your milk and pour to your espresso with Activated Charcoal.

INGREDIENTS

Blue Spirulina Powder 3g

Water (80 degrees Celsius) 30ml

Agave Syrup 15g

Milk/Coconut Water (best option plant-based milk) 180ml

Ice 80g

DIRECTIONS

Put 3g Blue Spirulina powder and 30ml of hot water in the matcha bowl then sift and whisk it properly to make a good froth in your Spirulina.

Pour your milk or coconut water to the cup with ice, then add agave mix it and pour your Spirulina.

INGREDIENTS

Blue Spirulina Powder 2g

Condensed Milk 20g

Matcha Powder 3g

Water (80 degrees celsius) 30ml

Milk of Choice (plant-based works well) 180ml

Ice 80g

DIRECTIONS

Place the condensed milk and spirulina into a mixing glass, then blend using a hand frothier until the spirulina is fully incorporated. Transfer the mixture into a serving glass, add ice, and pour in the milk.

Place the matcha and hot water in a matcha bowl to whisk thoroughly. Once there are no more lumps of matcha powder, you can transfer it to a glass with milk then stir.

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