(Chenopodium Quinoa)

Black Quinoa really isn't black. It's a blend of black, white, tan and brown. Quinoa (Keen-wah)  was a staple Inca food and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as The Mother Grain or Super Grain.

Quinoa has become popular in the U.S. due to it's interesting texture, great peanut like flavor and nutritional superiority. When cooked, the thin germ circlet falls from the seed and remains crunchy while the grain, pearly and translucent, melts in your mouth.

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