Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Mango Quinoa Salad Recipe
Quinoa and barley pair with mango, mint and oregano for a slightly sweet, yet refreshing, summer grain salad. This dish is great on its own but also makes a terrific side at any barbeque.
Yield:4-5 as a main dish 8- 10 as a side dish
Level of Difficulty:Easy
Cook Time:1 Hours
Prep Time:15 Minutes
- 2 ½ cups (625 ml)
- ⅔ cup (150 grams)
- ⅔ cup (150 grams)
- 3 tablespoons
extra virgin olive oil
mango, peeled, pitted and cut into small chunks
cucumber, quartered lengthwise, cut into small chunks
- 3 stalks
celery, halved lengthwise, chopped into small pieces
- ¼ cup (38 grams)
chopped red onion
- ¼ cup (5 grams)
chopped fresh mint leaves
- 2 tablespoons (3 grams)
chopped fresh oregano
- 2 tablespoons
red or white wine vinegar (optional)
In a medium saucepan, bring 1 ½ cups water to a boil. Add barley, reduce heat to low, cover and simmer for 40 minutes or until barley is tender and all liquid is absorbed. Remove from heat and allow to cool to room temperature.
In the meantime, bring 1 cup water to a boil and add quinoa. Reduce heat to low, cover and simmer for 15 minutes or until all liquid has been absorbed. Remove from heat and allow to cool to room temperature.
In a large bowl toss quinoa and barley with olive oil, salt and pepper. Add mango, cucumber, celery, onion, mint and oregano, gently tossing to combine ingredients.
Add vinegar and extra salt and pepper for flavor, if desired.