WE BELIEVE A LITTLE SEED CAN DO BIG THINGS

Quinoa acts like a whole grain, but it’s actually a seed, harvested from a plant called goosefoot, that’s more closely related to spinach and beets than to grains.

It has been cultivated for the past 8,000 years in the South American Andes where it is still widely grown today. QuinoaHub's quinoa is grown by Rwanda farmers.

Why Quinoa?

Big growth: Quinoa has seen remarkable growth as a “supergrain” during the last few decades. But that’s just the beginning. As more and more consumers discover its nutritional benefits and versatility, and food manufacturers, bakers and chefs find endless ways to use it, consumption and demand are continuing to rise.

A Nutrition Powerhouse


Food manufacturers may be able to make fiber, protein, and gluten-free claims when incorporating quinoa into their products. And its presence on an ingredient statement can give a product a “health halo” that consumers are looking for. After all, in a recent study, consumers listed quinoa as #7 among their top 20 good-for-you-perceived ingredients.
Plant-based Protein Source Quinoa has been classified by the National Academy of Sciences as one of the best sources of protein for vegetarians because it contains all nine essential amino acids.
Lysine – Quinoa contains the amino acid lysine, which appears to help the body absorb calcium, and may play a role in the formation of collagen—important for healthy bones, skin, tendons, and cartilage.
Naturally gluten-free – Quinoa is a digestible food source for people with wheat allergies or sensitivities.




Versatility: Many Formats, Many Applications


Quinoa’s potential and possibilities as an ingredient go far beyond traditional side dishes. It is already being used in numerous food and beverage market categories in forms ranging from seeds to flour to flakes. And that’s just the beginning. R&D work using quinoa as an ingredient is revealing its potential in innovative applications like non-dairy milks and creamers, plant-based burgers, salad dressings, and more.




Growth and Consumer Perception


The demand for quinoa is growing in Africa, North America, Europe, and Asia, mainly because of the rising nutrition and health awareness.

Quinoa continues to experience growth on menu mentions up to 31% since 2017, as the popularity of bowls, wraps, and plant-based burgers rise.

Source: Mintel 2020




Sustainability


Quinoa has always been viewed as a sustainable food source*. Unlike rice, which requires about 7 feet of water each year to grow, quinoa needs only 8-12 inches. A highly resilient plant, quinoa thrives where no other crops are viable. It grows on saline, desert lands at an altitude of 12,000 feet. * Quinoa is considered a sustainable food source due to its significantly lower water requirements than other crops including rice For every 1,000 acres of quinoa planted, approximately 366M gallons of water are saved – the equivalent of 555 Olympic sized pools.





Facts About Quinoa

Cooking with Quinoa

Good News!!! If you know how to cook rice, you already know how to cook quinoa. You can even use a rice cooker to make it.

Basic cooking directions

15 minutes is all it takes
Combine one part quinoa and two parts of water in a pot with a dash of salt. Bring to a boil, then cover the pot, lower the heat and simmer for 15 minutes. Fluff the quinoa with a fork, and then let it stand in the covered pot while you get the rest of your meal together.

 

Rinsing
The QuinoaHub organic quinoa, does not require pre-rinsing because it has been carefully cleaned and washed. We carefully rub the seeds, then wash and rinse the product in six separate phases.

Some other brands might have saponin (the bitter-tasting substance that grows on quinoa seeds) left on the seeds, in which case it is very important to rinse the quinoa thoroughly until any traces of foam disappear.

Tips & Ideas

Add it to anything!
Adding cooked quinoa to your favorite recipes is a great way to boost protein and nutritional value, not to mention adding rich, nutty flavor and appealing texture. Cook a batch of quinoa ahead of time, fluff, cool, and store in the refrigerator so you can enjoy it any time as a side dish or add it to other foods.

 

Add cooked quinoa to:

  • Chilis, stews and soups (ideal to boost the protein content of meatless dishes).

  • Salads

  • Scrambled eggs and omelets

  • Pancakes or waffles (stir it right into the batter)

  • Burgers, meatballs and meatloaf

  • Oatmeal and other cereals

 

You can also toast uncooked quinoa in a dry skillet, and add it to cereals, parfaits and granolas.

Videos

Reading Materials

Quinoa zine

Quinoa
information, inspiration, and recipes. 

production manual

Production and post-harvest handling information for African smallholder farmers.

Quinoa: Improvement and Sustainable Production

Comprehensive information you need to know about quinoa and its importance in the fight against hunger and malnutrition worldwide.

Reports

Reports and all research publications

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