In the northern hemisphere, it is advised to sow in April, before high temperatures come disrupt germination of this Andean plant used to extreme climate.

What is Quinoa ?

Formerly a staple food of South American Indians living in the Andes mountains, quinoa is one of the most nutritious grains available. A pseudocereal rather than a true cereal since it not a member of the grass family, quinoa is closely related to species such as beetroots, spinach, and tumbleweeds. It is also related to and closely resembles amaranth.


Quinoa was cultivated more than 5000 years ago in the Andean highlands, Incas used to call it « chisiya mama », which means « mother of all grains » in Quechuan language. It starts appearing during the seventies in the western world, a time when humans are looking for a healthier way of feeding themselves.

And Quinoa Flour ?

Quinoa flour’s unique nutty and earthy flavor makes it perfect for your favorite pan fried dishes and pairs well with fruits, nuts, and spices!

Health and Nutrition

It is a complete source of protein, providing all essential amino acids. Quinoa has been called a superfood, and is a rich source of the B vitamins thiamine, riboflavin, B6, and folate as well as a good source of iron, magnesium, phosphorus, and zinc.