Quinoa: The Ancestral Grain of the Andes is Conquering the World

In the heart of the Peruvian Andes, ancestral traditions intertwine with modern superfoods. You are likely already familiar with quinoa, but do you know its deep roots in this Andean region? Join us as we explore the fascinating world of quinoa, a golden grain that has been a dietary pillar in South America for more than 4,000 years. As we journey through Cusco, we will discover the historical significance, impressive nutritional properties, and global impact of this crop, which was held sacred by the Incas: quinoa, the gold of the Andes.

A Booming Superfood

In recent times, quinoa has been acclaimed as a superfood, a term that highlights its outstanding health benefits. While not all nutrition experts embrace this specific label, its high protein content, along with magnesium and iron, makes quinoa a standout nutritional source. In fact, NASA considers it a promising crop for long-duration space missions due to how easily digestible it is.

What is Quinoa Like?

Quinoa is a small, circular seed roughly the size of a grain of rice. It has a flat, oval shape and a small tail that curls up the moment it is cooked. It comes in a variety of colors, the most common being white, red, and black.

Where is Quinoa Cultivated?

Quinoa is grown in different regions throughout Peru. Around Cusco, the Sacred Valley stands out as one of the most important areas for cultivating various types of quinoa, thanks to its incredibly fertile lands.

EXTRA TIP: While visiting the city of Cusco, do not miss the opportunity to taste quinoa right in its place of origin. Its delicious flavor and high nutritional value are bound to impress you as you experience a product packed with living history.