Quinoa is a tiny, round pseudo-cereal native to South America, particularly cultivated in Peru and Bolivia.
Quinoa is considered an ancient grain: it has undergone only minimal modification through varietal selection over the millennia, and is therefore largely identical to that consumed by our distant ancestors.
The quinoa selected by Farinart comes from qualified sources, carefully cultivated to guarantee exceptional purity and optimal nutritional benefits.
Our quinoa is available as whole grain, sprouted, roasted, flaked and stone-ground flour. Available in white, red and black varieties, it can be grown conventionally or organically. Our quinoa is GMO-free.
Quinoa has a pronounced nutty flavor. Whole or flaked, quinoa is used as a topping or as an ingredient in breads and buns. In flour form, it is often mixed with other cereals to make breads, scones, cookies and muffins. Quinoa can replace 5 to 30% of wheat flour in these applications. It should be noted, however, that at high concentrations quinoa can reduce the specific volume of bread and cookies, giving them a firmer texture, darker coloring and a different flavor.
The high nutritional value of quinoa makes it a very interesting food from a nutritional point of view. Quinoa is rich in starch and contains high-quality proteins with nine essential amino acids. It is rich in B5 and minerals such as potassium, phosphorus, magnesium, iron and selenium. Quinoa is also distinctive for its content of flavonoids, phytosterols and phytoecdysteroids. It contains lutein and zeaxanthin, associated with eye health.
Quinoa is gluten-free and low in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols).
