Quinoa Flour is a pseudocereal, a plant related to spinach, beetroot, and amaranth. It originates from the Andes region (Chile, Peru, Bolivia, Ecuador, Colombia) and has been part of the native diet for 3000-4000 years.

INGREDIENTS

• Carefully ground quinoa flour.
• Contains all the essential amino acids found in meat (isoleucine, lysine, methionine, threonine, valine, etc.).
• Contains vitamins A, B, C, and E, omega-3, manganese, iron, copper, magnesium, phosphorus, calcium, soluble and insoluble fibers.

EFFECTS

Quinoa is classified as a superfood, with exceptionally high nutritional value. It provides the body with energy with complete protein content. It contains monounsaturated fats, beneficial for the vascular system. Lysine is an amino acid that helps in the growth and repair of body tissues. Its rich fiber structure contributes to digestive system health and prevents self-poisoning.

USAGE

It has a medium grain size, a fine, dry taste, and can be used in the preparation of small breads, pancakes, and muffins. It is delicious in puddings made with plant-based milk, combined with spices like cinnamon, coriander, cardamom, or together with seasonal fruits.