Use

Traditional preparation, in the form of porridge, is once again very popular with consumers. Quinoa tastes good pure or popped in mueslis and desserts. The small grains with nut aroma are popular in roast meats, vegetable dishes supplement them with the valuable carbohydrates. Quinoa tastes great in soups or as pure cereal soup. Quinoa is a valuable grain substitute for people with gluten intolerance. Even beer is brewed from quinoa, here too the pseudo grain scores due to the lack of gluten.

Production

Quinoa is, like amaranth, an ancient cultivated plant. Appreciated 5000 years ago in the Andes as an essential crop for survival, it has fallen into oblivion and has become increasingly important in recent years. The plant from the foxtail family is undemanding. It thrives even at altitudes of more than 4,000 metres. The frost-resistant plant also tolerates drought and heat. It only places higher demands on the soil, which should be permeable and rich in nitrogen.

The annual quinoa grows up to 3 m high. The inflorescences appear at the end of the plant and its short side shoots. The partial inflorescences form small clusters with pink to violet flowers. After pollination, mostly by the wind, the small solitary nuts form within a few weeks. Although the individual weight of these seeds is very low with 1 – 5 mg each, up to 4 tons can be harvested from one hectare of cultivated area due to the size of the quinoa plants.

Origin

The high quality of our Organic Quinoa stands up to any comparison. We purchase our products fresh from the harvest and attach great importance to fair trade and sustainable cultivation. Organic Quinoa lives up to its reputation as superfood. 13.8 g of easily digestible protein, 5 g of fat and a whole 58.5 g of digestible carbohydrates speak for themselves. The seeds also contain plenty of minerals such as manganese, copper and iron. The trace elements important for the human organism such as magnesium, calcium and phosphorus are also contained in our Organic Quinoa in significant amounts.

Sustainability

Fair and organic quinoa conserves resources and makes a significant contribution to humans and animals. By largely dispensing with pesticides and the function of quinoa as erosion protection, natural cycles are restored to balance. Insects and other microorganisms make a living again in the microclimate of the arable land. The pseudo-cereal provides a healthy economic basis for numerous small farmers and their families overseas. Cultivation in Germany is also on the rise again, as gluten-free cereals are increasingly on the menu.

Harvest

Thanks to its robustness, the undemanding Quinoa delivers almost consistently good yields. Depending on the region, the harvest begins between August and October. Some small farmers still laboriously harvest the quinoa by hand. Mostly, however, specially equipped combine harvesters are used. They are also able to separate these small grains from the herbaceous part of the plant. Quinoa is then cleaned of impurities such as small plant parts. After drying, the quality is graded. Quinoa is sold in different varieties – white, red, black and as a mixture.

Flavor

Quinoa has a nutty cereal taste. However, the individual variants differ: white quinoa is the mildest, red quinoa has a more savory aroma and black quinoa convinces with its distinctive taste.

Yield

About 150,000 tons are produced annually worldwide. The trend is rising. Development projects in South America promote the cultivation of quinoa, as its undemanding nature promises balanced harvests.

Special feature

2013 was named Quinoa Year by UN Secretary-General Ban Ki-Moon.