Quinoa was used as early as 3,500 years ago by the Incas in South America. In the past few decades its use has been spread throughout all continents, so that even the UN has declared the year 2013 as the International Year of Quinoa. Its popularity is growing by the day, both due to its nutritional composition and the suitability for cultivation in different conditions. It is mostly used by consumers who want to avoid gluten, because this is excellent gluten-free food. To prepare quinoa, you need to boil it for 15 minutes, using the ratio 1 part quinoa to 2.5 parts water. The grains should be rinsed before cooking. It is used as a substitute for cereals in sweet and salty dishes. Quinoa is an excellent source of magnesium, phosphorus and manganese, but also of vitamin B9. It also contains other minerals, some unsaturated fats and a large quantity of fiber. But, what makes quinoa so special is the presence of different types of essential amino-acids. Magnesium plays an important role in maintaining healthy bones and teeth, normal functioning of the muscles, the nervous system and the metabolism, but what is most important, it helps reduce fatigue.
There are several types of quinoa – white, red, purple and black. Quinoa mix is a mixture of white, red and black quinoa.