Quinoa (pronounced “Keen-Wah”), is an Andean plant, originating in the area surrounding Lake Titicaca in Peru and Bolivia, where it is believed to have been cultivated for the last 7000 years. During the age of the Incan empire, Quinoa was an important, sacred crop, and referred to as the “mother of all grains”. Just like fine wine, some regions produce better quality produce than others. Quinoa grown in Bolivia is known as ‘Royal Quinoa’, and is considered to be the highest quality of Quinoa in the world. The result is a larger, rounder seed that tastes nuttier and fluffier once cooked than any other variety, and boasts a more nutritious dietary profile. Similar to Amaranth, Quinoa is known as a pseudo-cereal, and is prepared and eaten in a similar manner to a grain. It is great for fibre and protein, containing all the essential amino acids we require.