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The Incas considered the quinoa as “the grain of the gods”. It was part of the Incas´time diet along as potatoes and maize. It is said that the Spanish (who called it “american little rice” or “Incas´ wheat,” restricted its consumption in the indigenous population because they noticed that it made them stronger. That´s why indigenous had to replace this nutritious grain by cereals brought from the European continent. In Peru we have over a hundred different species. The Andean region, especially the shores of Lake Titicaca, shows the greatest diversity and genetic variation of quinoa.

Today, in the 21st. century, quinoa is being recognized as the most exquisite grain in the world due to its high nutritional value and its versatility in the cuisine. It is considered a super food due to contain 16 of the 20 aminoacids that we need for living, plus minerals, vitamins and more proteins than any other grain (over 11.7%). That´s why since 1993 NASA has considered it as the most adequate food to guarantee the nutrition of astronauts in isolated conditions. It can be used in different dishes such as: appetizers, soups, desserts or side dishes or as a nutritive beberage for breakfast. Regardless of the way you choose to consume it, it will always be nutritious and light, tasty and easy to digest.

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