Black quinoa

Quinoa was a sacred food for the Incas who considered it "the mother of all seeds”.

In 1996, Quinoa was classified by FAO (Food and Agriculture Organization), for its great beneficial properties for human nutrition, as one of the crops of the future of humanity.

And NASA (National Aeronautics and Space Administration) included Quinoa, as a food in long-duration space travels, for its excellent nutritional composition.

Quinoa is cultivated in the Altiplano of the Andean countries, mainly of Bolivia and Peru, at more than 3,000 m above sea level.

On the one hand, Quinoa is a gluten-free pseudo-cereal that is prepared like rice (2 parts water per measure of grain), but in less time: cooking time is about 15 minutes.

When each grain of Quinoa has doubled its volume and releases its white germ, easy to appreciate with the black quinoa, with a fork, as with the Couscous, we separate the grains to be looser when serving.

And, on the other hand, Quinoa is a seed because all essential nutrients are inside the grain, unlike what happens with other grains such as rice, corn or wheat, where the essential nutrients are found in the husk, and hence the importance of consuming whole grain cereals.