Quinoa is grown as a white, black or red seed. There isn’t much difference between the colours - the darker seeds can take longer to cook, and taste slightly nuttier. Quinoa can be turned into flakes, flour, puffs and crisps. It works equally well for sweet & savoury dishes, breakfast or lunch, dinner, snacks and all in between - everything from porridge to pastry, sorbet to stuffing. In fact, we challenge you to find a dish where you can’t use quinoa.


Eating nutritiously sometimes means sacrificing flavour - but not with quinoa. It’s fantastically nutty flavour, plus fluffy and crunchy texture, make it a superior replacement for staples like pasta, rice, couscous and oats. It’s also foolproof to prepare and cook - just make sure you rinse under running water to wash away the natural layer of saponins - a bitter tasting compound.


Quinoa’s adaptability to climate variability and its efficient use of water make it an excellent crop for our changing climate. It’s ranked among the twenty-one seeds most resistant to climate change along with beans, corn, amaranth, onions and others. This makes it pivotal for food security and the eradication of poverty, as recognised by the UN. They even declared 2013 as the “International Year of Quinoa”, highlighting it’s nutritional qualities and adaptability to a range of agro-ecological conditions, described as an ¨ally in the fight against hunger and food insecurity.¨