Quinoa Seeds

Description

Quinoa traces its origins to seeds domesticated over 7000 years ago in the Andean mountain highlands of Bolivia, Peru, and Ecuador. The protein-rich seeds have a slightly grassy, nutty flavor. Now cultivated globally and used like grains, quinoa seeds work nicely in salads, soups, stuffed vegetables, or pilafs instead of rice. Quinoa seeds and flour make excellent gluten-free bread options full of nutrients. Sprouting intensifies the seeds’ crunchy texture and earthy taste. This versatile “pseudo-cereal” remains an ancient nutritional powerhouse.