Known as the “gold of the Incas” or the “super grain of the future”. Quinoa is an Andean grain of high nutritional value. It has been cultivated since thousands of years by the indigenous peoples of the Andes, its grain being the basic food of these populations.

According to the UN, it is one of the keys to the food security of humanity. It provides proteins, unsaturated fatty acids and minerals. It has an exceptional balance of proteins, fat, oil and starch. The proteins of quinoa stand out especially from the amount of essential amino acids. Like lysine, one of the most scarce essential amino acids in foods of plant origin. It is present in proportions that practically duplicate those in other cereals.



Quinoa is recognized not only its nutritional and dietary properties, but also its genetic diversity and ability to adapt to different agro-environmental conditions. As well as the cultural and socioeconomic benefits it has on the local environment.

  • It is a great gluten-free alternative to starchy cereals.
  • This superfood contains all nine amino acids, making it a truly protein rich food.
  • It has a large amount of anti-inflammatory phytonutrients. This can promote the growth of tissues and help in the repair of these, as well as fight against disease and infection.
  • Contains twice the fiber as almost all other grains. Diets high in fiber with foods like quinoa have been known to be ideal for lowering cholesterol and can help you lose weight in a healthy way.

The General Assembly of the United Nations declared 2013 as the “International Year of Quinoa”. This in recognition of the ancestral practices of the Andean peoples. They have known how to preserve quinoa in its natural state as food for present and future generations. This is another gift of the Andes to the world.