Quinoa dates back over 5,ooo years in the Andes Mountains of South America, where it was first grown.  This tiny, gluten free seed has a great source of protein and important minerals like calcium and iron.  Quinoa has a rich flavor so I find using no more than 50% is the best for texture and taste in muffins, pancakes, cookies, and breads.  I find using the flakes is a lighter flavor in recipes verses using quinoa flour.  It also, is a delicious hot cereal!  Check out my Breakfast Muffins (click here for recipe!) to see how I used Quinoa Flakes.