Organic Quinoa

Organic quinoa
Quinoa (Chenopodium quinoa) is a hardy plant native to the Andean highlands of South America, such as Peru, Bolivia and Ecuador. Called the "mother grain" by the Incas, kynva has been cultivated for more than 5000 years. Today, it is regarded worldwide as a "superfood".

Traditional use of the Quinoa
The Quinoa has been a vital food source, providing essential nutrients and energy to those living in the mountains. Because of its high protein content and adaptability, it was often considered superior to other grains.
Quinoa had spiritual significance and was used by indigenous groups in a variety of religious ceremonies.
Quinoa has sometimes been used in traditional medicine for treating ailments such as upset stomachs and skin diseases.

Recently, quinoa has become popular all over the world.
Gluten-free alternative - it is naturally gluten-free, making it a safe choice for people with coeliac disease or gluten sensitivity.
Digestibility - guinoa is considered to be easier to digest, making it an excellent choice for those with a sensitive digestive system.

Attention
Saponins - quinoa seeds naturally contain bitter-tasting saponins, which can be removed by rinsing before cooking.
Oxalates - quinoa contains oxalates, which, if consumed frequently, can contribute to the formation of kidney stones in particularly sensitive individuals.

Quinoa recipes

Quinoa salad: mix cooled, cooked quinoa groats or flakes with cooked or canned beans, pumpkin seeds, onion leaves and coriander. Sprinkle the salad with your favourite spices and herbs.
Breakfast porridge: cooked quinoa or swollen flakes, seasoned with nuts and dried fruit and served for breakfast.3
Soups with quinoa: use quinoa in your favourite vegetable or grain soups.

Sources
www.healthline.com
www.medicalnewstoday.com