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Organic Quinoa Grains

It may not be a household name like other grains, but its future as one is bound to happen pretty soon. In fact, quinoa grains, with its firm texture and delicious taste, are beginning to start a buzz in the health food world.

Origin: Bolivia, Peru, Ecuador
Available as: White, red and black grains
Good for:  Cell division, energy-yielding metabolism, electrolyte balance, nervous system, bone and muscle, teeth, hair, protein synthesis, psychological function, red blood cells and haemoglobin, body oxygen transport, immune system, tiredness and fatigue, men fertility, thyroid function
Nutrition:  Protein, iron, riboflavin, phosphorus, manganese, copper, magnesium, zinc, Potassium, Calcium, Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B6, Vitamin E
Directions for use: 

What is it?

It may be called a grain by many people because it is often used as a cereal and cooked as a grain, but technically speaking, it isn’t one. Quinoa is the seeds of Chenopodium, a plant from the Goosefoot family, which is the same family as spinach, beets and chard.

Called an ancient grain as its history dates back 4,000 years ago, quinoa is a native of Bolivia and the Andean region of South America. It is grown primarily for its edible seeds and was considered a staple food.

The Incas think of it as sacred. They call quinoa grains as “chisaya mama” which means “mother grain.” For some reason, the Spanish colonists banned its cultivation during the European conquest calling it “food for Indians.”

But in the 1980’s, two Americans discovered quinoa when they were studying spirituality in the Bolivian Andes. They initiated its cultivation for the first time after the fall of the Incan civilization. Today, quinoa grains have three varieties: whole grain white, black and red.

What are the nutritional content and health benefits of quinoa?

What is spirulina?

Where and how much can we deliver?

Contact Details




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