Originating in South America, quinoa landed in Italy, first winning the attention of lovers of healthy, vegan and vegetarian cuisine and then spreading widely among common foods thanks to its nutritional properties and its ease of declination into tasty, wholesome recipes.

Chenopodium quinoa is its scientific name and is nothing more than a Herbaceous plant belonging to the spinach and beet family. A source of carbohydrates and protein, quinoa is rich in salts, fiber and vitamins also becoming an excellent ally for low-calorie diets and vegan diets. Despite the fact that its seeds can be ground into a flour, quinoa is not considered a true grain because it is not a member of the grasses and is therefore classified as a pseudo grain.

Most famous for its nutritional properties and for its limited intake of calories, quinoa is also characterized by the absence of gluten presenting itself as a valid alternative for people with celiac disease. In short, quinoa seems to be a real nutritional panacea capable of adapting to almost any type of diet but, thanks to its versatility, it reserves the possibility of elaborating really tasty recipes even for lovers of the tastiest cuisine.

For example, the chefs of Bontà di Stagione offer among "The Harmonies of Grains" a "starry" recipe: quinoa and millet intertwine in a concert of unprecedented flavors thanks to asparagus, borlotti beans, peas, peppers, carrots, and zucchini that meet with cranberry and a dried fruit mix of almonds and hazelnuts.
In fact, the delicate taste of quinoa goes well with so many flavors, leaving plenty of room for imagination. From first courses to main courses and side dishes all the way to dessert. With quinoa everything is possible, all it takes is a pinch of creativity!