Quinoa, Red, White, Black

Description

One of the oldest crops in the Andes (over 7,000 years!). The main cultivation is in the Andean highlands. Quinoa’s high levels of lysine (higher than that of wheat), balanced amino acid content, and high quality and quantity protein, are among the many reasons it is so valued for use in main dishes, soups, pastries, snacks, and commercial preparations.