Quinoa is a great wheat-free alternative to rice or couscous, with its mild, slightly nutty flavour and high protein content. This gluten-free seed is prepared and eaten in the same way as a grain. It takes on a fluffy and creamy texture when cooked yet maintains a slight crunch, making it extremely versatile. Fontana Formiello Quinoa is great as a base for salads, pilafs and stuffed vegetables. Grown in the Andes for thousands of years, quinoa was a staple food of the Incas, who referred to it as the ?mother of all grains? and believed it to be a sacred crop. This white quinoa is grown in Per? in the foothills of the Andes. Good to know: Quinoa can be used as a side dish, in pilafs, stews or in salads. It is good for baking in bread and muffins or to make meat-free burgers. Try it for breakfast mixed with nuts, dried fruit, maple syrup or honey.