Quinoa is a pale ivory seeds cook to translucent little orbs ringed with a tiny white germ thread. This cherished ancient grain is one nature’s most nutritious foods.

Cultivated for over 5000 years, quinoa was the dietary staple of the Incas, who called it “the mother-grain." Disguised as a grain, quinoa is really a tiny seed related to a family of greens—spinach, chard and beets—but has unusual qualities. Lower in carbohydrates than grains, it contains all the amino acids to make a complete protein. It is also a good source of vitamins and minerals (iron, calcium, magnesium, copper and phosphorous) and contains fiber, antioxidants, and valuable phytonutrients.

This adaptable and amazing grain can replace rice, barley, bulgur, millet or couscous in recipes and can mingle with a world of spices, herbs, and ingredients.