Quinoa: The gluten-free Alternative to Rice

Origin and nutrition
When the Food and Agricultural Organization of the United Nations (FAO) officially declared that the year 2013 be recognized as "The International Year of the Quinoa", a majority of the European people probably didn’t even know what is behind the term “Quinoa”. Almost three years later the pseudo grain from South America starts its triumphal march even in our regions due to its intensive use in the vegetarian and vegan cuisine. The plant with the nutty taste combines a high fibre- and protein content with different minerals as well as unsaturated fatty acids and is a perfect gluten-free substitute for rice. The main cultivation areas are located in Peru, Bolivia and Equador, where the fox tail plant grows in up to 4000 meters.

Quinoa from Worlée
Worlée offers Quinoa in the variations red, black and white as well as a Tricolor Mix according to customer’s requirements. Moreover the superfood is available in conventional and organic quality, pre-cooked and instant.

Application Areas
The seed of the quinoa plant can be used in cold salats, healthy shakes or as muesli additive and side dish for vegetables, meat and fish. The granular structure gives an exciting taste experience with a light nutty note.