First domesticated by Andean peoples around 3,000-4,000 years ago, quinoa is an indigenous plant and has been an important staple for South Americans. Incas regarded the plant to be sacred and called it “mother of all grains.” Although it is consumed like cereal (i.e. we group quinoa together with wheat, oats, barley, rye), quinoa actually a member of the spinach and beet family and is rich in nutrients and tocopherols (Vitamin E), which is largely absent in most grains. Quinoa seeds normally take a while to cook but in flaked form, quinoa can be enjoyed instantly. Quinoa flakes can be made into a satisfying hot cereal in seconds. Have it plain or top with your favorite savory or sweet toppings. Quinoa flakes also makes it extremely versatile to add the goodness of quinoa to almost any recipe. Try it as a substitute for bread crumbs in your deep fried dishes.
Country of Origin: Peru
Serving Size: 100g Calories: 384ckal Protein: 13g Total Fat: 6.6g Total Carbohydrate: 68.1g Sodium: