{"id":100012542,"date":"2020-12-11T18:10:56","date_gmt":"2020-12-11T23:10:56","guid":{"rendered":"https:\/\/cuisinesoleil.com\/produits\/quinoa-flour\/"},"modified":"2026-02-12T14:58:34","modified_gmt":"2026-02-12T19:58:34","slug":"quinoa-flour","status":"publish","type":"product","link":"https:\/\/cuisinesoleil.com\/en\/product\/quinoa-flour\/","title":{"rendered":"Quinoa flour"},"content":{"rendered":"

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Quinoa flour\u2019s unique nutty and earthy flavor makes it perfect for your favorite pan fried dishes and pairs well with fruits, nuts, and spices!<\/p>\n

What is quinoa?<\/strong>
\nFormerly 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.<\/p>\n

Nutrition and health<\/strong>
\nIt 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.<\/p>\n

Origin<\/strong>
\nCultivated for more than 5000 years on the Andean high plateau, Incas used to call it \u00abchisiya mama \u00bb, which means \u201cmother of all grains\u201d in Quechua. It only reaches the western world in the 1970\u2019s, where people are looking for a healthier way of eating.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

Recipes with this flour<\/h3><\/div>