Organic Quinoa

Organic quinoa flakes are suitable for a wide range of dishes and for use in breakfast cereals. High in fibre. Source of protein. Gluten-free. Suitable for vegans.

Hot porridge can be made with spices or vegetables, for example; sweet porridge can be made with milk (or coconut, soya, almond milk), nuts or fruit. Preparation: cover with boiling water, leave for 5 minutes. Can be fried in a frying pan beforehand.

The biggest advantage of quinoa flakes is its nutritional value. Below is the nutritional value of 1 cup (185 g) of cooked quinoa flakes:

• Protein: 8 g
• Fiber: 5,2 g
• Manganese: 1,2 mg
• Calcium: 31.5 mg = 3.5% of RDA
• Iron: 2.8 mg = 21% of the RDA
• Magnesium: 118 mg = 39% of RDA
• Phosphorus: 281 mg = 40% of RDA
• Copper: 0,4 mg = 40% of the RDA
• Zinc: 2 mg = 20% of the RDI
• Potassium: 318 mg = 10% of RDA
• Tiaminas (vitaminas B1): 0,2 mg = 18% RPN
• Riboflavin (vitamin B2): 0,2 mg = 15% of the RDA
• Vitamin B6: 0.2 mg = 15% of RDA
• Folic acid (vitamin B9): 77.7 μg = 39% of the RDA
• Calories: 222 kcal
• Fat: 3.6 g

Quinoa contains molecules called flavonoids. Flavonoids are plant antioxidants with significant health benefits. Two flavonoids in particular have been analysed in detail: quercetin and kaempferol. These important molecules have anti-inflammatory, antiviral, anticancer and antidepressant properties. Interestingly, these antioxidants are found in extremely high, highly concentrated amounts in the quinoa. The quercetin content of quinoa is even higher than the typical source of quercetin – cranberries or lingonberries.

When quinoa are compared with our usual cereals (wheat, rye, rice), they are far ahead of these cereal alternatives in terms of protein content. The 8 grams of quality protein in a cup of cooked quinoa cereal makes it an excellent choice for vegetarians and vegans.

Quinoa recipes

• Quinoa salad: mix cooled, cooked quinoa groats or flakes with cooked or canned beans, pumpkin seeds, onion leaves and coriander. Sprinkle the salad with your favourite spices and herbs.
• Breakfast porridge: cooked quinoa or swollen flakes, seasoned with nuts and dried fruit and served for breakfast.
• Soups with quinoa: use quinoa in your favourite vegetable or grain soups. Replace regular rice, pearl barley.