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Rich in oleic acid and providing small amounts of valuable amounts of alpha-linolenic acid (ALA), a precursor to omega-3 fatty acids, quinoa provides valuable heart-healthy fats, helping to lower total cholesterol and help maintain healthy levels of HDL cholesterol2. Interestingly, quinoa also differs from other grains by its high lysine content, allowing it to serve as a complete protein source. Particularly rich in quercetin and kaempferol, quinoa acts as a powerful source of antioxidant activity.
Quinoa is traditionally one of the staple foods of the Incan Empire and was called ‘the mother grain’. It has grown in the South American Andes for thousands of years and thrives in high, cold, altitudes.
Our sustainably-traded, organically-grown, quinoa comes from the Andes mountains in Columbia and Ecuador. It is grown on small family farms, about 5000 different farms, that are largely made up of indigenous peoples. The quinoa is then transported to the most advanced processing plant in Columbia where the top saponin layer, a slightly toxic layer around the quinoa grain, is removed. Great care is put into protecting the proteins and calcium nutrients found just below that saponin layer. A very specific process is then used to reduce the anti-nutrient factors and increase the solubility and stability of the final quinoa powder. Quinoa is the only product that goes through the processing plant. There is thus no risk of cross-contamination with allergens like gluten, dairy, or soy.
Quinoa is grown high in the Andes mountains of Colombia and Ecuador.
Pitchford P. Healing with Whole Foods, Asian Traditions and Modern Nutrition, 3rd ed, North Atlantic Books, 2002, p270