The world of Quinoa 25-05-2020

The world of Quinoa 25-05-2020

Quinoa is a small round seed with a nutty taste. Around 5000 years ago, this seed was already harvested in the Andes. Some locals referred to it as the mother of grains, while actually it is no grain at all: the seeds are actually family of spinach. Quinoa is mainly used for cooking, but also used as decoration on multiple dishes, on health bars, breakfast cereals and even in protein drinks.

It’s found to be a healthy and tasty seed that has many applications. We have outlined some nutritional values of quinoa below (USDA, 2020):

– quinoa contains up to 15% of protein, which makes quinoa a rich natural source of proteins. In comparison; rice contains only around 7,5% of protein. It is also considered healthy, due to the essential amino acids that it contains.

– quinoa contains iron, an important component of hemoglobin, the substance in red blood cells that carries oxygen from your lungs in order to transport it throughout your body. Quinoa also contains minerals like magnesium and calcium, beneficial to the human body.

– quinoa is a gluten free product.

– quinoa also contains  vitamin A, which is important for good eye sight. It is also high in vitamin B1, B2, B3, B6 and E.

The exact nutritional values can be found on the website of USDA. Recapitulating we can conclude that quinoa can contribute to human health.

Colors of quinoa and its applications

The majority of quinoa is grown in Peru and Bolivia , but is also grown in India. Quinoa from India has a smaller size than quinoa seeds than those grown in Peru and Bolivia. Quinoa is available in three colors: white, red and black. Each color has its own characteristics.

White quinoa for example has a nutty taste, is a great substitute for rice or couscous, and can be prepared just as fast. It has a mild and earthy taste. White quinoa becomes soft after boiling and therefore is a great addition to multiple dishes.

Red quinoa is crunchier than white quinoa but also has the strong nutty taste. It is more rare,  because of the red shell, it has more nutritional values and is healthier than white quinoa. Red quinoa remains more crispy and nutty after boiling.

Black quinoa resembles the taste of black sesame seed and has a strong pepper like taste. It is the most rare quinoa seed of all. The unique property of black quinoa is that it contains the antioxidant anthocyanin. It is a great addition to salads and other side dishes.

As said, quinoa is mostly  used for cooking. The seeds are prepared in a pan and cooked for 15-20minutes. After boiling, let it cool for some minutes after which it can be added to dishes.

Fun fact; The United Nations announced 2013  to be the year of quinoa.

At Dipasa we hope the above contributes in answering some questions you may have regarding quinoa. If you would like additional information, do not hesitate to contact our sales department at:


USDA (2020). Retrieved 20 May 2020, from