Quinoa is rapidly gaining popularity in the United States as a “superfood.” Cultivated for over 5,000 years in the Andean mountain regions of Peru, Chile and Bolivia, the Incas considered it a sacred food. It has a fluffy, slightly crunchy texture and a sweet, nutty flavor when cooked. Quinoa is highly nutritious, including protein, high fiber and antioxidant content. Quinoa is a naturally gluten-free grain.
It is not actually a grain, rather, it is related to spinach and chard. Its tiny seeds provide complete protein with the best amino acid profile of any grain. And one serving provides 45% daily value of dietary fiber. The natural bitter protective coating (saponin) has been mechanically removed from our quinoa, so it is ready to cook – and it’s done in just a few minutes! Once considered the “gold of the Incas,” quinoa may now be described as the “rice of the new millennium.”
Most of our Quinoa comes from Central or South America where the best quality is grown. However, Grain Place Foods is always looking for farmers willing to produce quality food grade quinoa using Regenerative Organic methods.*
Quinoa does not contain gluten; however, note that this quinoa is processed on the same equipment on which wheat, barley and soybeans are processed, and are handled in the same plant that handles sesame seeds and peanuts.