Golden grain from the Andes

El Grano de Oro de los Andes

In the Western world it is only now starting to gain fame but in South-America, especially in Peru, it has been a common good for over 4,000 years: Quinoa. This high in protein grain, lacks gluten and is rich of calcium and iron. The nutritional value is comparable to that of cereals. Quinoa is used in soups, stews but also in cakes, breads and in Cusco, there is even a very popular ‘mermelada de quinoa’, quinoa marmalade.
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