Characteristics

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

Versions

  • Natural
  • Caramelised
  • Flour

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

* on average per 100 grams of white quinoa grain

 

Quinoa

Quinoa

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

Quinoa has a slightly earthy flavour. The saponin naturally present can give the grain an off- flavour. Our quinoa is guaranteed to have a low saponin content to eliminate any bitterness or astringency.

Cooked quinoa is an alternative to rice or wheat for people who are gluten intolerant. Packed with nutritional goodness, quinoa works very well in numerous vegan or vegetarian recipes. In salads, served hot or cold, quinoa is a good solution to set your food product ranges apart. In baked goods 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 red quinoa, which is now beginning to be more widely used.

We propose caramelised quinoa, processed 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 quinoa flour? Made in our production units, quinoa flour is the ideal ingredient for gluten-free biscuit formulations.

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. It is now possible to source quinoa grown in France.

Find out more