Country of origin: Peru Name: Quinoa Seed, Whole, Organic Scientific name: Chenopodium quinoa Subject: Hyacinaceae Site: Seed Also known as: Quinoa It is a millet that has been cultivated in the highlands of the Andes Mountains of South America for thousands of years. In the Inca civilization, it was called the "mother of grain" and was considered a sacred crop. The high nutritional value is a hot topic on TV. How to eat deliciously For porridge: Quinoa, which is easy to eat like white rice, is delicious even if it is stewed with soup and made into porridge. For salads: Boiled quinoa is also recommended for salads. For frying: It is also suitable for battering fried foods. (After boiling, drain the water in a colander to remove the water.) Allow to cool and then use it on the batter in the same way as breadcrumbs.) * There is a gouge and astringency on the surface, so be sure to wash it well with water before use. How to store Avoid direct sunlight, high temperature and humidity, and store in a cool and dark place. Please use it as soon as possible after opening.