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First domesticated around 3,000-4,000 years ago, quinoa is a plant indigenous to South America and has been an important staple for Andean peoples. The 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 is 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. The seeds of quinoa are cooked pretty much the same way as rice and can be used for a wide variety of dishes. Perfect for gluten-free diets. Add cooked quinoa to salads, porridge, pasta, and soups.
Country Of Origin: PeruOrganic Status: JAS