Form and particle size: Round and flat; 1.5 mm to 4 mm in diameter
Colour: Creamy white, red
Flavour: Mild spicy, earthy flavour, with a hint of hazelnut
Calories*: 350 kcal
Protein*: 13 g
Carbohydrates*: 55 g
Fat*: 7 g
Fibre*: 6.7 g


  • Caramelised
  • Flour

Sources: France and outside EU
Packaging: Bags containing 1 kg, 5 kg, 10 kg, 20 kg and 25 kg

* on average per 100 grams of hulled grains


Organic quinoa

Organic quinoa

Small, round, slightly flattened, cream-coloured grains that can be used to discreetly change the texture of products. Ideal for something new!

In baked goods, organic quinoa grains can be used as a topping or inclusion in speciality breads, crispbreads and crackers, or to add variety to bun toppings. For more originality, you can opt for organic red quinoa, which is now beginning to be more widely used.

We propose organic quinoa caramelised in our production units. This version has applications in chocolate-making, pastries and frozen desserts.

To make the most of the absence of gluten in quinoa, why not try organic quinoa flour? Made in our production units, organic quinoa flour is the ideal ingredient for gluten-free biscuit formulations.

Cooked organic quinoa is an alternative to rice or wheat for people who are gluten intolerant. Packed with nutritional goodness, organic quinoa works very well in numerous vegan or vegetarian recipes. In salads, served hot or cold, organic quinoa is a good solution to set your food product ranges apart.

Quinoa has a slightly earthy flavour. Our quinoa is guaranteed to have a low saponin content to reduce any bitterness or astringency.

Quinoa: a source of
good plant-based protein

Quinoa is a pseudocereal. Therefore, it is gluten free. Its nutritional profile is characterised by a not insignificant plant-based protein content, at around 15%. Quinoa is low in fat but has a high carbohydrate content at around 55%, primarily in the form of starch. Its low glycaemic index makes it an ideal option for diabetics.

It also has a good fibre content (7%).

When it comes to vitamins and minerals, it stands out for its iron, phosphorus and potassium content, in particular.

Creative ideas
for quinoa

Like amaranth and chia seeds, quinoa is native to South America, more specifically to the high plateaux of the Andes around the famous Lake Titicaca. Along with potatoes and maize, quinoa is a staple in the diet of Andean communities. Quinoa was traditionally eaten in soups.

But the Spanish colonisers preferred to develop the cultivation of potatoes and
maize. Quinoa, “the mother of all grains” as the Incas called it, remained an endemic
crop in South America until the 1970s.
Then at the start of the 1990s, quinoa was qualified as a superfood. Its cultivation
spread first to North America. Peru and Bolivia are still the world’s biggest producers
of the crop. Today, we can offer quinoa that is grown in France.

Find out more