If you have any questions about Quinoa, the answer lies with us, which reflects our passion for the subject and our ongoing research into the field. Here are some questions we often hear answered and we look forward to hearing from you!

Frequently Asked Questions

Quinoa Requirements

  • Where does quinoa come from?

    • Quinoa is a plant native to the Andean region of South America (Bolivia, Peru, Ecuador, Chile and Colombia). Peru and Bolivia are the largest producers of the finest types of quinoa (Royal Quinoa). This breed grows only in one of the most difficult environments in the world: at an altitude of 1300 feet, around the shores of the Bolivian salt desert. Altiplano is a mountainous desert where the land is barren and dry and the dew freezes all year round.

Quinoa is grown by small family farms. Each farm produces an average of 6,000 to 10,000 pounds of quinoa per year. They sell their product when they need it in cash, not all at once. Each farmer harvests his quinoa in different ways, threshes and sieves. We may carry 15 to 20 farmers’ produce in each quinoa truck we bring to the factory for cleaning.

  • Is Quinoa a Complete Seed?

    • Yes. Although quinoa is actually a seed, it is considered a quasi-seed or cereal, which is “usually considered a cereal because its nutritional properties, preparation, and consumption are very similar.” They are together. ” ( wholegrainscouncil.org ).

  • Is quinoa an ancient seed?

    • totally! Quinoa has been cultivated in the Andean region for thousands of years. The Incas called her “chisaya Mama”, the “mother of all seeds”. Archaeologists believe that Tiwanaku, America’s longest-running empire, owed much of its prosperity to Quinoa’s abundant reserves and diet.

  • What is the hereditary quinoa seed?

    • Inherited quinoa is a seed that has not been genetically modified. Quinoa is a seed that is fertile (not a genetic hybrid compound). We believe that farmers should be encouraged to grow in biodiversity, which means that they should use a variety of inherited seeds in each plot. Royal Quinoa, for example, is a collection of 7 to 10 types of quinoa seeds. Each of these seeds has different characteristics: some of them are more resistant to cold, while others are more resistant to drought. Some of them produce a lot, but they are very susceptible to insect attacks. Others, although low in yield, are generally very hardy.

  • When is the Quinoa growing season?

    • Quinoa is usually planted in September-November, before the short rainy season, and harvested in April. Because many farmers do not have access to irrigation, quinoa production depends on natural rainfall.

  • What is the difference between white, red and black quinoa?

    • White, golden or “ivory” quinoa is the most common grain of the whole crop, about 80% white, 15% red and 5% black. White quinoa is more common than other types. Quinoa can be used with main dishes where we are looking for a large grain with a fluffy and soft texture, quinoa generally takes 20 minutes to cook; Which is preferred for grinding and soup.

      Red quinoa takes 20 minutes to cook and is often used as a highlight – for example, it can be mixed with brown rice. It can also be used as a side dish and is very popular for use in cold salads. Red quinoa is also the best choice in terms of appearance and for eating as a cold cereal.


      Black quinoa is the rarest type of quinoa that has the highest amount of fiber, protein and antioxidants. Indigenous producers consider it a medicine. Black quinoa is often mixed with other cereals and grains or poured over salads.

Cleaning and preparation

  • Is it necessary to wash quinoa before consuming it?

    • Andes Quinoa does not need to be washed before use, as it is carefully cleaned and rinsed. We even try the amount of saponin to make sure there is no bitter taste in quinoa. Saponin is the natural coating of the seeds. Bitter quinoa acts as a natural pest repellent. We specially rub the seeds with specialized equipment and then wash and rinse the product in three separate steps. In some other brands, some saponin may be left on the seeds, in which case it is very important to wash the quinoa thoroughly until the foam-like state on it disappears.

  • Is there such a thing as peeled quinoa?

  • Quinoa has no shell! It has a saponin powder coating that needs to be rubbed and any residue after that should be washed off. This rub is called peeling.

  • How do I know that my quinoa has been washed properly (saponin)?

    • The best test is to pour a few tablespoons of quinoa into a tall glass. Add some cold water and stir thoroughly for 15 seconds and then place it on the table. If more than an inch of foam is placed on it, the quinoa is not washed properly. This is not a big deal: simply pour the quinoa into a fine-mesh strainer and rinse under plenty of water. The best thing you can do is soak it in water overnight and rinse it before cooking and then cook.

  • How can I make sure Andes Quinoa is free of saponins?

    • Saponin Andes Quinoa has been tested three times: once after rubbing the outer coating, the second time after washing and drying it, and finally at the end of this process during product packaging. The washing process is very complete: first the seeds are passed through running water, then they are washed in a large dish like a washing machine. The seeds are washed again with running water and then dried through a cylindrical dryer. They should then be transferred quickly to the drying table so that the seeds do not germinate.

  • Is there a known allergy to quinoa?

  • There is no history of any allergy to quinoa. Quinoa anti-allergy is part of the reason for its success. However, there is some evidence of sensitivity to quinoa saponins. Saponin can be a mild stomach irritant, so it is important that you buy a well-washed quinoa or wash it thoroughly at home.

    The Andes Quinoa plant is 100% quinoa processing, which means that no cross-contamination is possible. Andes Quinoa is completely anti-allergic and gluten-free.


    Is Quinoa difficult to clean? What kind of foreign matter is in quinoa and what do you do to clean your quinoa?

  • Yes! So we have built a factory to clean unprocessed quinoa and equipped it with special equipment. This is because quinoa usually contains a large amount of small impurities when harvested.

    The most common external factors are rocks and branches. The stones may be quartz, which looks like small pieces of glass; Or hard, dark rocks; Or flower balls that break under pressure; And stones that are lighter in color and also break under pressure. The size of all these stones is about 1 to 2.5 mm, which is very small. The branches enter the crop because they are part of the plant – a small part that connects the seed to the stem.


Cooking and storing quinoa

  • How to cook quinoa?

  • good news! If you know how to cook rice, then you know how to cook quinoa! Cook quinoa just like rice (you can even use the dish you use to cook rice). Mix water and quinoa in a ratio of two to one with a little salt in a saucepan. Bring it to a boil and then reduce the heat to simmer. After 20 minutes your job is done!

    We strongly encourage you to roast the quinoa a little before adding it to the water. This will make your quinoa softer, tastier, a little hazelnut and sweeter.

  • Why is my quinoa cooked the same way every time?

  • If you have seen some seeds that are not soft and crispy while others are soft, it is likely that your purchased quinoa has not been graded properly. We select all quinoa seeds by size, but some quinoa on the market are of the “mill grade” type. Quinoa comes in a variety of sizes for flour production or for use in long-cooked foods. Such quinoa is still nutritious and only needs to be cooked for a longer time in order for the seeds to fully open.

    Traditionally, quinoa growers first smell the seeds a little to open them more evenly and completely and have a softer appearance.

  • Which quinoa color is best stored in the refrigerator and frozen?

  • Black and red quinoa are the best choices for cold foods, because they have a thicker outer covering (shell) and hold it.