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QUINOA (Quinua)

QUINOA'S THE KING OF THE GRAINS 100% ORGANIC

QUINOA REAL, because of its nutritive importance, is one of the main source of PROTEINS with 12.5 a 15%, as average and can be compared with other food such as milk, meat, eggs and others.

QUINOA REAL, characterizes itself, more than the quantity, for the quality of its proteins given by the essential amino acids such as: isoleucine leucine, lysine, metionine, fenilalanine, treonine, triftófane y valine. Concentration of lysine in the protein of the quinoa is almost twice in comparison to the cereals and minerals.

In addition of the B Complex Vitamins, it contains C and E vitamins, tiamine, riboflavine and a high content of minerals such as phosphorus, potassium, magnesium and y calcium among others.

Those who, because of some reasons that cannot have milk and dairy products can find in the quinoa the ideal substitute of calcium.

BODY, DUE TO THE PRESENCE OF NON-SATURATED OLIC ACIDS IS PRACTICALLY ZERO. IT MAKES DIGESTION EASIER
RECIPES

COOKED QUINOA (BASIC RECIPE)

2 1/2 Cups of Water. (Or milk)
1 Cup quinoa
Place the quinoa (or milk) in a pot with 2 1 / 2 cups water (or milk) for 5 minutes, reduce to simmer, similar to cooking rice.
Cook until water is absorbed. (Approximately 10 minutes).
The quinoa is done when the grain is white and transparent, and the spiral germ has separated.
The salt is always added when the quinoa is cooked.

ASPARAGUS WITH QUINOA

2 Cups quinoa
1 pinch pepper
4 Tablespoons oil
1 Can medium esparagus
1 Loaf of bread
3 Eggs
1/4 Yucca flour
1/2 Tablespoon wheat flour
1 Cup diluted milk
1 Pinch nutmeg
3 tablespoon quinoa flour
Sal to taste
PREPARATION
Brown the quinoa and flours with oil and add milk. Melt butter in a pan and quickly fry the pices of bread. Place one asparagud on each bread and put some of the mix made vefore with a new mix made of eggs, pepper, nutmeg and salt.
As soon as you finish doing this, gild the bread en the oven for 10 minutes.
These breads can be served decorated with chopped asparagus tips and the sause made before.

QUINUA TABULEE

200 g basic recipe
2 Carrots
2 Baby corns
1 Onion
1 Red pepper
French sauce
Olive oil to taste
Chives
PREPARATION
Fry the red pepper end the carrots for 3 minutes.
Mix tehe thin grated onion with the French dauce.
Finally, combine the grained quinoa with the vegetables and add sliced thin chives.

QUINUA FLAKES SOUP

1 Cup quinua flakes
1 Cup cream
11/2 onions
Parsley to taste
1 Handful wheat flour
2 Tablespoons oil
Celery to taste
1 Carrot
PREPARATION
prepare the basic soup with vegetables, the onions have to be roasted.
Take out the vegetables and liquefy them.
Add slowly the quinua flakes into the remaning soup and cook on heat until it is well done.
Once the quinua flakes are well cooked, add the liquefied vegetables and condiments.
Before removing it from heat, add cream ajd beat it slowly for five minutes.
Remove from heat and add toasted oniond or mushrooms to taste.

QUINUA SOUP

1/2 Cup quinua
5 potatoes
1 onion
salt and condimets to taste
1 tablespoon oil
1 teaspoon baking power
1/16 teaspoon ammoniac
1/4 cup quinua water
2 eggs
sal to taste
PREPARATION
Roast the onion and boli it with quinua. When qhe quinua es almost done,
add vegetables and condiments.
After 10 minutes, add chopped potatoes and salt to taste.

QUINOA PANCAKES OR CREPES

1/2 tablespoon quinoa flour
1/2 tablespoon yucca flour
2 tablespoon wheat flour
2 tablespoon butter
1 tablespoon oil
1 teaspoon baking power
1/16 teaspoon ammoniac
1/4 cup quinoa water
2 eggs
salt to taste
PREPARATION
Stiff quinoa and yucca flours then add baking power, ammoniac and salt.
Place on a pan oil and butter and after they are cool add eggs until a paste is formed,
then combine it whith the flours mix and quinoa water until you get a sticky paste.
Fry both sedes of the paste in hot pan with oil. Remove it from heat.
Serve then with any stuffing.

quinoa
Quinoa Salad
  VALENCIANA STYLE QUINOA
2 cups quinoa
125 ml.oil
green peas
2 onions
1/2 teaspoon oregano
10 potatoes
1tomato
salt to taste
2 caarrots
1.1lb. meat
1/2 teaspoon cumin
1/2 lemons juice
1hot pepper
4 parsley springs
2 garlic cloves

PREPRATION
Wash and dry the quinoa , toast it slightly in frying pan.
Add diced carrots, onions, hot pepper, tomato, diced meat, green peas, garlic, ground cumin and 4 parsley springs.
Once everything es toasted, pour 9 cups of boiling water. When it is at medium cook, add deced potatoes, lemon, salt and cumin. Once it is done, let it dry and rest.
It can be served and decorated with chopped parsley.

QUINOA QUISCHE

Dough ingredients
1/2 cup quinoa flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups wheat flour
1 pinch sugar
1/2 cup warm water
1/2 cup yucca flour
1/4 pkg. Butter
1/8 teaspoon ammoniac

PREPARATION
Stiff quinoa and wheat flours. Ass the remaining ingredients making a soft dough .
Cover it and let it rest for one hour. It can take any desired shape like a pie dough.

Stuffing Ingredients
3 eggs
4 tablespoons grated cheese
1/4 pkg. Butter
1lb. Ham
1 pinch pepper
1 pinch salt

PREPARATION
Pour chopped thin ham whith grated cheese, combine it with beaten eggs and 1/8 of melted butter seasoning with condiments.
Use stuffing to feel the quinoa pie, closing it with the same dough.
As soon as it is closed, put the remaning meted butter in top aand bake it in ovej in regular heat for 20 minutes. Let it rest remove from pan.
It can be seved in slices.

Vegetable & Quinua Soup


Ingredients
2 cups diced white onions
1 cup diced plantain
4 diced potatoes
2 diced green peppers
4 stocks diced celery
1/2 tsp marjoram
2 tsp olive oil
6 cloves garlic minced
4 Tbs parsley flakes
2 cups concentrated chicken broth
2 diced carrots 1 cut Quinua
1/4 tsp pepper salt to taste

Directions In heated olive oil add minced garlic, white onion, peppers, potatoes and carrots. When cooked slightly season with salt, pepper and marjoram.
In pot add chicken broth and 1 liter boiling water.
Add the Quinua and cook for 20 minutes.
Add the cooked vegetables, and celery.
When soup is almost ready to serve add the plantain and parsley.

QUINOA COOKIES

1cup quinoa flour
1/2 teaspoon ammoniac
1/4lb. Shortering
1 cup warm water
1 pinch salt
1/2 cup sugar
2 cups wheat flour
2 eggs
1/2 teaspoon cinnamon

PREPARATION
Stiff quinoa and wheat flour, add ammoniac, cinnamon, and all the ingrdients altering liquids anad solids, until getting a soft dough.
Roll out thin and cut into desired shapes.
Bake al medium heat in oven.
Let them rest and put some power sugar on top of each cookie.

BAKED QUINOA PIE

6 cups cooked quinoa
3 eggs
4 teaspoons baking power
1/4 cup oil
1 pinch salt
1/2 teaspoon cinnamon
1 teaspoon grated orange rind
3 cups ground bread
3 cheeses
1 teaspoon ammoniac
11/2 cup sugar
PREPARATION
In a recipient, squeeze the quinoa and combine it with sugar, baking power, ammoniac, bread, orange, salt, and oil (all in half).
Beat the eggs and mix then with the remaning ingredients until a creamy paste es formed.
Combine this with the mix done berfore.
Poor into grased and floured pan one layer of quinoa pastry and then one layer of grated cheese.
Repeat these steps as necessary. Place in oven and bake on midium heat.
Let it rest and serve in slices

  Apple-Quinoa
1/3 c. quinoa
2/3 c. water
1/4 c. raisins
1 tsp. cinnamon or apple pie spice
1 packet Equal or 2 tsp. sugar/honey or no sweetner
1/2 Granny Smith Apple, chopped into small pieces

Rinse the quinoa well in cold water. Place in a saucepan with the water,
sweetner (if desired), apple pie spice, and raisins. Bring to a boil, cover,
and simmer while you are preparing the apple. Add the chopped apple and
continue to simmer until all liquid is absorbed.

Hawaiin-Quinoa recipe
serves 2-4 people

1 cup quinoa
1 cup pineapple liquid (drained from canned pineapple, for example)
1 cup water
1 medium yam (orange flesh, around 1/2 lb)
1/2 cup crushed pineapple, drained
1-1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
1/4 cup currants

- dice the yam (1/2 - 3/4 inch dice) and steam for five minutes OR microwave for five minutes then dice

- add all ingredients except currants to a pot boil then simmer for around 15 minutes. Stir occasionally

- add currants and continue to simmer for another 5-10 minutes until all liquid is absorbed, the endosperm has uncurled, and the quinoa is al dente.


Homestyle Quinoa


1 cup quinoa
2 cups water
1/2 package Gimme Lean Beef Flavored meat substitute
1/2 large onion, diced
2 cloves garlic, minced
1/2 red pepper, diced
1 cup frozen corn, thawed vegetable broth or wine for sauteeing
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper (start with 1/8 teaspoon and add as you like)
1/4 teaspoon ground black pepper
salt to taste
Fresh Parsley, minced
Fresh Cilantro, minced (I left it out 'cause I can't stand it)

In a non-stick dutch oven, saute the onion and garlic in veggie broth for two-three minutes. Add the Gimme Lean, breaking it up with the spatula as it cooks. (Use more veggie broth as needed). Let this cook for about five minutes while you prepare the quinoa:

Rinse the quinoa in cold water and drain. Bring the two cups water to boil and add the quinoa. Cook 10-15 minutes, until quinoa has absorbed the water and you can see the white germ ring.

While the quinoa is cooking, add the remaining ingredients (except the spices) to the dutch oven and stir while cooking. When the quinoa is cooked, add it to the dutch oven and stir to combine. Add herbs and spices and cook a few minutes more to soften the parsley. Taste and re-spice as needed.

Quinoa and beans

1 cup dry quinoa
1 can peeled cut tomatoes
1 can beans (I've used pinto, black, and kidney)
1 can hominy
spices - garlic, onion, parsley, basil, thyme

Cook quinoa w/ 2 cups water. Add tomatoes, beans, hominy and spices and keep on low heat until all is hot.

 

Quinoa Salad
6 servings.

1 cup quinoa, rinsed several times just before cooking
2 cups water
1 red pepper, cored, seeded, and diced
1 carrot, scrubbed and diced (can be steamed briefly or not)
6 scallions, roots and wood stem removed, minced
1/4 cup cooked corn (I just thawed some frozen kernels)
1/2 cup currants
2 Tablespoons fresh parsley, finely chopped (or cilantro)
1 clove garlic, peeled and minced
1 teaspoon cumin
2 Tablespoons maple syrup (or sweetener of choice)
1 Tablespoon fresh lemon juice
1 Tablespoon rice vinegar
2 Tablespoons raspberry vinegar

Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a simmer, and cook, covered, for about 20 minutes, until all the water is absorbed. Fluff with a fork, replace cover, and let sit off of heat for 5 minutes. Place quinoa in a large mixing bowl to cool.

Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin and saute another minute. Add sweetener, stir to melt, remove from heat, and allow to cool. Add lemon juice and vinegars. Mix well and pour onto quinoa, along with the vegetables, parsley, and currants. Mix gently but
thoroughly. Serve immediately or place in the refrigerator to chill.
Serve on a bed of greens.

Quinoa Salsa

1 cup quinoa - rinsed!
2 cups (?) water or "broth"
as much fresh cilantro as you can stand, chopped
1 jalapeno pepper, seeded, deveined and chopped or to taste
1 large ripe tomato, chopped
1 small red onion, chopped

Bring the broth or water to a boil. Add the quinoa and reduce to a simmer; cook for 15 to 20 minutes. When the quinoa is tender, remove from heat and drain off any excess water. Cool for a while and mix all ingredients together. Chill for at least 30 minutes before serving to
allow flavors to blend.

Wild Rice/Quinoa Salad

1/2 cup wild rice
1 to 1 1/2 cups water and/or broth
1 cup quinoa, rinsed
2 cups water and/or broth
3 or 4 whole scallions, trimmed and chopped
2 or 3 cloves garlic, minced
1/2 cup roasted sweet red peppers, diced
2 tablespoons red wine vinegar
1 teaspoon minced parsley
1 teaspoon Dijon-style mustard
1/4 teaspoon black pepper
1/2 teaspoon salt (optional)

Add wild rice to boiling water/broth and simmer until rice is tender, about 45 minutes to an hour.

Add well-rinsed quinoa to boiling water/broth and simmer until all liquid is absorbed. I forgot to notice how long this takes.

In a large mixing bowl, combine the wild rice, quinoa, scallions, garlic, roasted peppers, vinegar, parsley, mustard, pepper and salt.
This salad really tastes best room temperature.

In the original recipe, he calls for 1 teaspoon dried thyme, and fresh parsley rather than parsley flakes. I took it as written above to a dinner party of non-vegetarians, and had several requests for the recipe.

LINK RECIPES QUINOA

 
RECIPES
 

BASIC RECIPE

INGREDIENTS

Quinoa
Water
Salt to taste
PREPARATION

Deposit the well washed and rinsed quinoa into an adequate recipient, then put two cups of water for each cup of quinoa and add salt to taste. boild the mix for 15 minutes until the white germ falls down and the quinoa doubles its mass.
Note: This is a good sustitute of rice and can be stored in the freezer for three days.

ASPARAGUS WITH QUINOA

2 Cups quinoa
1 pinch pepper
4 Tablespoons oil
1 Can medium esparagus
1 Loaf of bread
3 Eggs
1/4 Yucca flour
1/2 Tablespoon wheat flour
1 Cup diluted milk
1 Pinch nutmeg
3 tablespoon quinoa flour
Sal to taste
PREPARATION
Brown the quinoa and flours with oil and add milk. Melt butter in a pan and quickly fry the pices of bread. Place one asparagud on each bread and put some of the mix made vefore with a new mix made of eggs, pepper, nutmeg and salt.
As soon as you finish doing this, gild the bread en the oven for 10 minutes.
These breads can be served decorated with chopped asparagus tips and the sause made before.

QUINUA TABULEE

200 g basic recipe
2 Carrots
2 Baby corns
1 Onion
1 Red pepper
French sauce
Olive oil to taste
Chives
PREPARATION
Fry the red pepper end the carrots for 3 minutes.
Mix tehe thin grated onion with the French dauce.
Finally, combine the grained quinoa with the vegetables and add sliced thin chives.

  VALENCIANA STYLE QUINOA
2 cups quinoa
125 ml.oil
green peas
2 onions
1/2 teaspoon oregano
10 potatoes
1tomato
salt to taste
2 caarrots
1.1lb. meat
1/2 teaspoon cumin
1/2 lemons juice
1hot pepper
4 parsley springs
2 garlic cloves

PREPRATION
Wash and dry the quinoa , toast it slightly in frying pan.
Add diced carrots, onions, hot pepper, tomato, diced meat, green peas, garlic, ground cumin and 4 parsley springs.
Once everything es toasted, pour 9 cups of boiling water. When it is at medium cook, add deced potatoes, lemon, salt and cumin. Once it is done, let it dry and rest.
It can be served and decorated with chopped parsley.

QUINOA QUISCHE
Dough ingredients
1/2 cup quinoa flour
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups wheat flour
1 pinch sugar
1/2 cup warm water
1/2 cup yucca flour
1/4 pkg. Butter
1/8 teaspoon ammoniac

PREPARATION
Stiff quinoa and wheat flours. Ass the remaining ingredients making a soft dough .
Cover it and let it rest for one hour. It can take any desired shape like a pie dough.

Stuffing Ingredients
3 eggs
4 tablespoons grated cheese
1/4 pkg. Butter
1lb. Ham
1 pinch pepper
1 pinch salt

PREPARATION
Pour chopped thin ham whith grated cheese, combine it with beaten eggs and 1/8 of melted butter seasoning with condiments.
Use stuffing to feel the quinoa pie, closing it with the same dough.
As soon as it is closed, put the remaning meted butter in top aand bake it in ovej in regular heat for 20 minutes. Let it rest remove from pan.
It can be seved in slices.
 


QUINUA FLAKES SOUP

1 Cup quinua flakes
1 Cup cream
11/2 onions
Parsley to taste
1 Handful wheat flour
2 Tablespoons oil
Celery to taste

1 Carrot
PREPARATION
prepare the basic soup with vegetables, the onions have to be roasted.
Take out the vegetables and liquefy them.
Add slowly the quinua flakes into the remaning soup and cook on heat until it is well done.
Once the quinua flakes are well cooked, add the liquefied vegetables and condiments.
Before removing it from heat, add cream ajd beat it slowly for five minutes.
Remove from heat and add toasted oniond or mushrooms to taste.

QUINUA SOUP

1/2 Cup quinua
5 potatoes
1 onion
salt and condimets to taste
1 tablespoon oil
1 teaspoon baking power
1/16 teaspoon ammoniac
1/4 cup quinua water
2 eggs
sal to taste
PREPARATION
Roast the onion and boli it with quinua. When qhe quinua es almost done,
add vegetables and condiments.
After 10 minutes, add chopped potatoes and salt to taste.

QUINOA PANCAKES OR CREPES

1/2 tablespoon quinoa flour
1/2 tablespoon yucca flour
2 tablespoon wheat flour
2 tablespoon butter
1 tablespoon oil
1 teaspoon baking power
1/16 teaspoon ammoniac
1/4 cup quinoa water
2 eggs
salt to taste
PREPARATION
Stiff quinoa and yucca flours then add baking power, ammoniac and salt.
Place on a pan oil and butter and after they are cool add eggs until a paste is formed,
then combine it whith the flours mix and quinoa water until you get a sticky paste.
Fry both sedes of the paste in hot pan with oil. Remove it from heat.
Serve then with any stuffing.

 
 
  VEGETABLE & QUINOA SOUP
Ingredients
2 cups diced white onions
1 cup diced plantain
4 diced potatoes
2 diced green peppers
4 stocks diced celery
1/2 tsp marjoram
2 tsp olive oil
6 cloves garlic minced
4 Tbs parsley flakes
2 cups concentrated chicken broth
2 diced carrots 1 cut Quinua
1/4 tsp pepper salt to taste

Directions In heated olive oil add minced garlic, white onion, peppers, potatoes and carrots. When cooked slightly season with salt, pepper and marjoram.
In pot add chicken broth and 1 liter boiling water.
Add the Quinua and cook for 20 minutes.
Add the cooked vegetables, and celery.
When soup is almost ready to serve add the plantain and parsley.

QUINOA COOKIES

1cup quinoa flour
1/2 teaspoon ammoniac
1/4lb. Shortering
1 cup warm water
1 pinch salt
1/2 cup sugar
2 cups wheat flour
2 eggs
1/2 teaspoon cinnamon

PREPARATION
Stiff quinoa and wheat flour, add ammoniac, cinnamon, and all the ingrdients altering liquids anad solids, until getting a soft dough.
Roll out thin and cut into desired shapes.
Bake al medium heat in oven.
Let them rest and put some power sugar on top of each cookie.

BAKED QUINOA PIE

6 cups cooked quinoa
3 eggs
4 teaspoons baking power
1/4 cup oil
1 pinch salt
1/2 teaspoon cinnamon
1 teaspoon grated orange rind
3 cups ground bread
3 cheeses
1 teaspoon ammoniac
11/2 cup sugar
PREPARATION
In a recipient, squeeze the quinoa and combine it with sugar, baking power, ammoniac, bread, orange, salt, and oil (all in half).
Beat the eggs and mix then with the remaning ingredients until a creamy paste es formed.
Combine this with the mix done berfore.
Poor into grased and floured pan one layer of quinoa pastry and then one layer of grated cheese.
Repeat these steps as necessary. Place in oven and bake on midium heat.
Let it rest and serve in slices.

quinoa
quinoa
Quinoa plant
Quinoa Royal
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quinoa
Quinoa Grain (click)
Quinoa Salad

* If the human being should have to depend in only one substance to survive, the best option is the "Quinoa". Durante Jonson UNIVERSITY OF COLORADO. 

  Quinoa (Chenopodium quince)

Botanical name: Chenopodium quinoa Wild.
Family: Chenopodiaceae
Common names. English: quinoa, quinua; Quechua: quinua. kiuna (Ecuador, Peru. Bolivia): Aymara jiura (Bolivia); Mapuche: quinhua (Chile): Chibcha: suba (Colombia)

The quinoa is a food plant which was extensively cultivated in the Andean region by pre-Columbian cultures some 5 000 years ago and was used in the diet of the settlers both of the inter-Andean valleys. which are very cold high areas, and of the high plateaus.
After maize, it has occupied the most prominent place among Andean grains.

At present, it continues to be grown in Colombia. Ecuador, Peru, Bolivia, Chile and Argentina.
Its marginalization began with the introduction of cereals such as barley and wheat, which eventually replaced it. The reduction in its cultivated area in the Andean countries is also due to technical, economic and social reasons. Harvesting and threshing, which in the majority of cases are done by hand, take a great many days and the grain requires a process to remove its bitter ingredients before consumption. The prices received by farmers often do not justify their labour.

Uses and nutritional value

The parts of Chenopodium quinoa used as human food include the grain, the young leaves up to where ear formation begins (the protein content of the ear is as much as 3.3 percent in the dry matter) and, less frequently, the young ears.
The plants nutritional value is considerable: the content and quality of its proteins are outstanding because of their essential amino acid composition (lysine, arginine, histidine and methionine); its biological value is comparable to casein and it is especially suitable for food mixtures with legumes and cereals.

Of the Andean grains, Quinoa is the most versatile from the point of view of culinary preparation: the whole grain, the uncooked or roasted flour, small leaves, meal and instant powder can be prepared in a number of ways.
There are numerous recipes on about 100 preparations, including tamales, huancaína sauce, leaf salad, pickled quinoa ears, soups and casseroles, stews, torrejas pastries. sweets and desserts and soft and fermented, hot and colts, beverages, as well as breads, biscuits and pancakes, which contain 15 to 20 percent of quinoa flour.

The whole plant is used as green fodder Harvest residues are also used to feed cattle, sheep, pigs, horses and poultry.

The leaves, stems and grain have medicinal uses and the properties attributed to it include cicatrization, anti-inflammation, analgesia against toothache and as a disinfectant of the urinary tract. It is also used in the case of fractures and internal haemorrhaging and as an insect repellent.

Its production potential is good. Because of this, its cultivation is spreading to other countries. With adequate soil preparation, fertilization and pest and disease control, yields of more than 3 to 4 tonnes per hectare can be obtained.
Botanical description

Quinoa is an annual herbaceous plant, measuring 0.20 to 3 m in height, depending on environmental conditions and genotype. It has a racemose inflorescence (a panicle with groups of flowers in glomerules); small, incomplete, sessile flowers of the same colour as the sepals and they may be hermaphrodite, pistillate or male sterile. The stamens have short filaments bearing basifixed anthers; the style has two or three feathery stigmas.

The fruit occurs in an indehiscent achene, protected by the perigonium. The seeds are 1 to 2.6 mm and are white, yellow, red, purple, brown or black. The leaves show pronounced polymorphism: rhomboid, deltoid or triangular. The taproot is densely branched.

Ecology and phytogeography

The cycle varies from 120 to 240 days and is suited to various environmental conditions. The phenological phases are emergence; two, four and six true leaves; branching; start of ear formation; full formation of ear; start of florescence; florescence or anthesis; woody grain; soft grain; and physiological maturity.

The quinoa has the ability to adapt to adverse environmental conditions such as cold and drought. Its seeds do not exhibit dormancy and they germinate when conditions are suitable, even on the plant itself although, in the wild forms, they may remain in the soil for two to three years without germinating.

Quinoa's traditional cultivation area extends from lat. 8°N to lat.
30°S, as the plant adapts to different conditions of humidity, altitude and topography. Its requirements are:

Precipitation. This depends on the agro-ecological zone and the genotype to which it belongs. It varies from 250 mm (the area of salt deposits in Bolivia) to 1 500 mm in the inter-Andean valleys. Although it shows strong resistance in periods of drought, it requires sufficient humidity at the commencement of cultivation.

Temperature. It tolerates down to -5°C in the branching phase, depending on the ecotype and the duration of the minimum temperature. Its ontogenic resistance to cold and drought is very variable. Ecotypes exist which are resistant to temperatures of down to -8°C and survive for 20 days (mean monthly temperature).

Soil. It prefers easily worked, semi-deep soils, with good drainage and a supply of nutrients. It is suited to acid soils with a pH of 4.5 (in Cajamarca, Peru) and alkaline soils with a pH of up to 9.5 (in Uyuni, Bolivia), depending on the ecotype. Acceptable production is also obtained both on sandy and clayey soils.

NUTRITIONAL COMPOSITION TABLE
COMPOSITION TABLE PER 100gr.
OF A PEARL QUINOA SAMPLE
PERCENTUAL COMPARISON OF THE MOST IMPORTANT AMINO-ACIDS OF THE QUINOA WITH OTHER GRAINS
COMPONENT
QUANTITY 100%
Protein 13.68%
Fiber 3.58%
Carbohydrates 77.68%
Fat 6.45%
Ash-gray 2.19%
Saponine 0.08%

ENERGETIC VALUE Ocal/ .100

426.96%
AMINOACIDS
QUINOA
RICE
CORN
WHEAT
Lisine
6.80
3.80
2.90
2.90
Metionine
2.10
2.20
2.00
1.50
Treonine
4.50
3.80
3.80
2.90
Triptofane
1.30
1.10
1.10
1.10

 

PRODUCTS
NAME DESCRIPCTION
Pearly Quinoa: Royal Quinoa in Grain, product for export, it has a pearly color and a big grain of the Royal variety, their use is quite wide; for example for soups, in the breakfast with milk, for bakery, etc.
Quinua in Grain: Quinoa in grain, toast in order to use like rice, it is a excelente garnish for meats
Quinoa Inflated: Quinoa inflated, excellent for a nutritious breakfast, used with milk like corn flake; like goody incorporating you flavors or like nougats; in confectionery like hailed for cakes and ice creams.
Flour: Flour of quinoa for bakery, it increment the nutritious courage of any food; in pastas, breads cookies, etc.
Quicoa: Quinoa processed type trenches, for soups breakfasts, desserts, etc
Celiac is a digestive disorder in which the small intestine has a toxic reaction to gluten, a protein commonly found in wheat and other grains.
Treatment consists of a gluten free diet for life, which leads to a full recovery in most cases.
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Quinoa
Quinoa flakes
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quinoa salad
Quinoa bread
Quinoa Salad
Celiac
halal
Haccp
Isso
Kosher
Fairtade
imo
organic
address sales, email, juanpcastedo@yahoo.com
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* If the human being should have to depend in only one substance to survive, the best option is the "Quinoa". Durante Jonson UNIVERSITY OF COLORADO - - - - - - You can order our Red Quinoa It has a rich red color and more texture. Try mixing the Traditional Quinoa Royal and Quinoa Red together for a festive look or just have it by itself for a great new look to your quinoa dish.

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  International Year of the Quinoa (IYQ-2013) LINK
The year 2013 has been declared "The International Year of the Quinoa" (IYQ), recognizing the Andean indigenous peoples, who have maintained, controlled, protected and preserved quinoa as food for present and future generations thanks to their traditional knowledge and practices of living well in harmony with mother earth and nature.
The International Year of the Quinoa (IYQ) was proposed by the government of Bolivia, with support from Argentina, Azerbaijan, Ecuador, Georgia, Honduras, Nicaragua, Paraguay, Peru and Uruguay, and FAO, and approved by the United Nations General Assembly in December 2011. The Conference took note of the exceptional nutritional qualities of quinoa, its adaptability to different agro-ecological floors and its potential contribution in the fight against hunger and malnutrition.
quinoa red
 

Our vision
Quinoa is recognized and accepted around the world as a natural food resource with high nutritive value of Andean origin becoming a high quality food for health and food security, for present and future generations.

Our objective
The objective of the IYQ Plan is to focus world attention on the role that quinoa´s biodiversity and nutritional value plays, in providing food security and nutrition, the eradication of poverty in support of the achievement of the internationally agreed development goals, including the Millennium Development Goals. LINK

QUINOA Red
 
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