Quinoa is a native food of the Andes whose plant is cultivated organically and ecologically at more than 3800 meters above sea level, has a high protein value (rich in amino acids), is very nutritious and energetic. It is rich in minerals such as iron, magnesium, phosphorus, potassium and calcium; as well as vitamins of the B complex, vitamin C, E, thiamine and riboflavin. It also contains 18 amino acids, including all the essential amino acids, that is, the building blocks of protein. It is perfectly indicated for vegetarians, celiacs and people intolerant to gluten, because it does not contain gluten and its high protein content. Addressed to: Celiacs and people intolerant to gluten, because it does not contain gluten. Vegetarians, as it contains 18 amino acids, including 9 of the 10 essential amino acids. Athletes, due to its high protein availability and easy digestion. Highly recommended in the first solid foods in babies. Interesting data: The team of researchers from King's College London has discovered that quinoa helps celiac patients to regenerate tolerance to gluten. They found that if a celiac person eats a gluten-free diet but is rich in quinoa, they can recover bowel function in much less time. Wash the quinoa and simmer one portion of quinoa for every two of water. Boil until the water is absorbed. ES-ECO-023-MA