Kiwi Quinoa is grown by Dan and Jacqui Cottrell in the volcanic soils of the Central Plateau, New Zealand. Kiwi Quinoa is grown spray-free using farming practices that benefit the environment and result in a delicious nutrient-dense quinoa.
Quinoa has been consumed for thousands of years and was known as the “Mother Grain” by the Incas. Native to South America, quinoa has recently exploded in popularity world-wide on the back of a rich nutritional profile. Quinoa is one of a few plants in the world that is a complete protein meaning it contains all nine essential amino acids – the ones the human body can’t make itself.
Kiwi Quinoa has a delicious mild and nutty flavour. It is a saponin-free variety of quinoa which means no bitter aftertaste. Kiwi Quinoa is very light on the stomach and is easy to digest. Not to mention it’s;
• Gluten Free
• Low GI
• GM free
• FODMAP friendly and
• Can be sprouted
Kiwi Quinoa is 20% higher in protein and dietary fibre than imported quinoa – making it one of the highest plant-based protein sources available. Kiwi Quinoa is wholegrain as it has not been processed or polished. Because of this it retains all of its goodness and has a unique golden colour.
Use Kiwi Quinoa in place of rice, couscous, potatoes or pasta. Use it as a base for just about anything, or a protein boost. Throw it in a salad or curry, make porridge or gluten free baking, use it as a crumb or in a quiche. Kiwi Quinoa is fit for every occasion – from summer BBQ salads to winter warmer soups and chili’s.
It’s as simple as rinse, cover and allow to simmer for 20 minutes until the quinoa tails release. Very similar to cooking brown rice. The beauty of Kiwi Quinoa is that it retains its integrity once cooked and does not go gluggy.
Quinoa is one of the few plant foods that is considered a complete protein. This means that it contains all nine essential amino acids (including lysine) that are critical for our body to be able to build and repair itself.
Quinoa contains a variety of antioxidant phytonutrients, including ferulic, coumaric, hydroxybenzoic, and vanillic acid. It is plentiful in flavonoids quercetin and kaempferol, sometimes at concentrations greater than in high-flavonoid berries such as cranberry and lingonberry.
Still not impressed? One cup of quinoa contains around a third of our recommended daily intake for Magnesium. It contains around four times the amount of Iron than brown rice and over half of our RDI of Manganese just to name a few.
A cup of cooked quinoa has a GI of 53 and provides slow-release energy through complex carbohydrates.
Quinoa contains oleic acid which is linked to reduced blood pressure and heart disease risk. It also contains the heart friendly omega-3 fatty acids.
Gluten is a protein found in grains such as wheat and barley which can cause gut problems in people with coeliac disease. Not only is quinoa naturally gluten-free, it provides a nutritionally superior alternative to gluten-free foods.
PERCENT HIGHER PROTEIN THAN IMPORTED QUINOA
YEARS QUINOA HAS BEEN EATEN
ESSENTIAL AMINO ACIDS - A COMPLETE PROTEIN SOURCE
MONTHS UNTIL HARVEST
Quinoa. Keeeeen-wa? Qwa-no-ah? So how do you say it?
Despite what some people may tell you, you can pronounce quinoa as 'keen-wa' or 'qui-noah'.
So no matter how you get your mouth around it, there's no reason to feel awkward when asking for it.