Quinoa (Chenopodium quinoa) has been cultivated in the Andes for around 5,000 years and was already a staple food for the Incas. The small seeds, measuring about 2 mm, are botanically classified as achenes and are particularly nutrient-rich. Quinoa provides all nine essential amino acids, making it a complete plant-based source of protein. It also contains more minerals than most traditional cereals, particularly potassium, magnesium and phosphorus. The fatty acids are predominantly unsaturated, whilst the overall calorie content remains moderate.

The seeds are a versatile ingredient in muesli, salads, bakes or fillings, and are often used as a gluten-free alternative to rice or grains. White quinoa is considered to have a mild flavour, whilst red and black varieties are slightly stronger in flavour and have a firmer texture.

Quality:organic, conventional

INCI name:Chenopodium quinoa

Origin: Bolivia, Peru

Sectors: Food

Characteristics: vegan, gluten-free, high in protein, rich in minerals