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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.

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Quinoa Black Bean Salad With Sriracha Dressing

This nutrient dense salad combines the supergrain quinoa with chlorophyll-rich chopped kale and black beans. Red bell peppers and Sriracha dressing lend the dish an excellent sweet/hot contrast.

  • Yield:4

  • Level of Difficulty:Easy

  • Cook Time:30 Minutes

  • Prep Time:10 Minutes


  • 1 cup


  • 2 cups

    vegetable stock

  • 2 cups

    roughly chopped kale

  • 1 teaspoon

    salt, for massaging

  • 2 tablespoons

    extra-virgin olive oil

  • 2 tablespoons

    freshly squeezed lemon juice

  • 1 teaspoon

    Sriracha powder

  • Fleur de sel, to taste

  • Freshly crushed black pepper, to taste

  • 1

    medium sized red bell pepper, chopped

  • 1

    medium carrot, peeled and shredded

  • 1

    small shallot, thinly sliced

  • 1

    fifteen ounce can black beans, drained and rinsed


In a medium saucepan, over medium high heat, bring quinoa and vegetable stock to a boil. Turn heat down to low and simmer until all liquid has absorbed and quinoa is light and fluffy. Remove from heat and cool for ten minutes.

While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.

While quinoa is cooking, rinse kale and gently massage with teaspoon of salt to soften and make less bitter. Rinse and drain.

In a large salad bowl, combine quinoa, kale, chopped bell pepper, shredded carrot, sliced shallot and black beans. Gently toss with dressing and serve.

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