Seeds with much potential

To the American Indians, quinua means "mother grain", which makes sense when you know what is hiding behind the name. Quinua is a source of fibre and proteins and a good and tasty alternative to rice, bulgur, pasta or potatoes. Quinua contains a fine mix of amino acid and a high content of alpha-linolenic acid which belongs in the category of healthy omega-3 fatty acids. In fact, the nutritional value of quinua is so high that the Incas used it as one of their basic types of food. Today NASA is considering using this special grain as part of the basic food for astronauts. 

In spite of the name, quinua grain is of the chenopodium family. The plant has its origins in the Andes in South America where it has been cultivated for thousands of years. The plant is most widespread in Bolivia and Peru where it grows in areas up to an altitude of 4000 metres. Here the climate is dry and cold, and the soil is sandy and salty. 

 Quinua was almost forgotten, but has today made a great comeback. At the San Andrés University in La Paz, Bolivia researchers are working on the seed, and gourmet chefs throughout the world have discovered the enormous gastronomic potential of the traditional plant. In addition to the white, black and red sorts we have so far been introduced to in Denmark, there are numerous other types. 

We get our quinua through the bakery Aurion which deals with the South American farmers according to Fair Trade principles.