A tiny, high-protein, calcium-rich grain native to north America. Quinoa is the only non-animal food that contains all complementary amino acids. The pale yellow grain, which is cooked in the same way as rice, has a crunchy texture and a nutty taste. Use it in salads, casseroles, stews, pilafs, stuffings and even desserts. Quinoa also may be ground into flour or made into pasta.

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Give an unexpected gift to your loved ones by letting them experience a cooking class at The Seminar Project, a wonderful meal at Psomi & Alati or Alio restaurant.

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