Quinoa is a seed that grows in the Andes region of South America, mainly in Peru and Bolivia. Quinoa comes in three colours, white, red and black. White or Royal Quinoa is tasty and has a smoother consistency, Red and Black Quinoa are harder to bite, bring in to the mix texture and colour.
Quinoa has nourished the Andean communities for thousands of years, providing them with the amounts of protein and mineral required to live in such harsh environmental conditions. At the high altitude of the Andes, the air is thin, dry and cold and there is little oxygen. However, the locals thrive well thanks to Quinoa, the mother grain of the Andes.
Chefs and practitioners around the world are now more aware than ever about the benefits of Quinoa. Chefs, and people at home alike, find Quinoa very versatile in the kitchen. When cooked just like rice Quinoa makes an excellent side dish with a nuttier taste but much more nutritious indeed. Entrees, main dishes, side dishes, desserts, filings, added to soups and stews, and much more is possible to prepare using Quinoa.
Practitioners recommend Quinoa as a gluten free alternative to other traditional western grains, also because of its nutritional value and because it is much easier to digest. Beyond been free of gluten, Quinoa offers a good amount of good quality protein, and an outstanding amount of Iron, Calcium, Magnesium and Phosphorous, all elemental for the proper growth and maintenance of muscles, bones and the nervous system. Olive Green Organics recommends Quinoa to people of all ages but in particular to those who are very active, to pregnant and breastfeeding women and children from their first meal. Those on a Vegetarian or Vegan diet will find Quinoa to be a safe protein source when replacing animal protein.
Olive Green Organics Quinoa grains (actually seeds) are prised for its larger grain and cleanliness.
Chef Saravia recommends Olive Green Organics Quinoa products.