Quinoa

• Use the ratio of 2 cups water for every 1 cup of quinoa. Bring to boil, add the quinoa and close off with a lid. Let it simmer on low heat for about 15 minutes.
• The grains will swell and increase by two or threefold, Fluff the grains with a spoon before serving.

Quinoa is considered super healthy, as the seeds are loaded with protein and fibres. Not less important is the availability of vitamin E, B1, B6, folium acid, phosphorus, magnesium and iron. Check out the nutritional value table to find the details. 

Quinoa also contains all 9 essential amino acids (building blocks of protein).

This product may contain traces of gluten.

 *Reference intake of an average adult ( 8400 kJ/2000 kcal) per 100gr

When we think of quinoa, we often think of its origin from South-America. Which is totally fair! Though, quinoa is actually a very close relative to a common European weed, called Goosefeet. And therefore also quinoa can perfectly grow in north-western Europe! So, now we do not have to ship it halfway across the world and we are not contributing any longer to the desertification that often comes along with quinoa production in South-America. 

The Dutch agricultural landscape majorly consists of 5 crops. Grains and also pseudo-grains, like quinoa, are not in that top 5. Whilst most of our calories come from exactly these kernel producing crops. Having a broader diversity of crops in a landscape increases resistance, wildlife habitat and the health of our soils.

All with all, technical phrases to say: Let's produce a wide spectrum of food locally when we can. Your food choices make this possible! 

In the east of the Netherlands, in the middle of a beautiful country estate named Velhorst, small diverse fields make up the landscape in which Arjen and Winny produce a wide variety of crops and manage a herd of different farm animals.

The quinoa was grown on a 1.4-hectare field, surrounded by deciduous forests with a 3-meter wildflower barrier in between.