Organic Quinoa

Organic Quinoa
The quinoa (Chenopodium quinoa) is a hardy plant native to the Andean highlands of South America, such as Peru, Bolivia and Ecuador. Called the “mother grain” by the Incas, kynva has been cultivated for more than 5000 years. Today, it is regarded worldwide as a “superfood”.

Traditional use of Quinoa
The Quinoa was a vital source of food, providing essential nutrients and energy for mountain dwellers. It has often been considered superior to other cereals because of its high protein content and adaptability.
The Quinoa had a spiritual meaning and was used by local groups in various religious ceremonies.
Quinoa has sometimes been used in traditional medicine to treat ailments such as upset stomachs and skin diseases.
The quinoa has recently gained popularity worldwide.
Gluten-free alternative – naturally gluten-free, making it a safe choice for gluten-sensitive individuals.
Digestibility – quinoa is thought to be easier to digest, making it an excellent choice for those with a sensitive digestive system.

Attention
Quinoa seeds naturally contain bitter-tasting saponins, which can be removed by washing before cooking.

Sources:
www.healthline.com
www.medicalnewstoday.com

Quinoa recipes

Quinoa lettuce salad – mix cooled, cooked Bolivian pearl lettuce or flakes with cooked or canned beans, pumpkin seeds, onion leaves and coriander. Sprinkle the salad with your favourite spices and herbs.
Breakfast porridge – season cooked Bolivian pearl barley or rolled oats with nuts and dried fruit for breakfast.
Soups with quinoa – use quinoa in your favourite vegetable or grain soups. Replace regular rice, pearl barley.

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.