Quinoa is also known as Peruvian rice. It is believed to have been first consumed by humans approximately 3-4,000 years ago in Peru and Bolivia. Quinoa is a flowering plant and together with amaranth it belongs to a group of plants called ‘scarlet plants’, which is why it is not a typical cereal.
Due to its high content of B vitamins, it protects the nervous and circulatory systems. It is also a rich source of phosphorus, iron, magnesium, copper, calcium and various beneficial antioxidants. It is recommended to people on a diet using the glycemic index (GI) and individuals on a gluten-free diet.
Food containing quinoa flour is easy to digest, it is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. Quinoa flour has a bold grass like earthy flavour and it can be used to make pancakes, muffins, pizza bases, pie crusts and cookies.