Mills and Flakers

Why Whole Grains


  • I wanted to say how impressed I am with the hard red spring wheat. I milled it today and used my usual bread recipe. The dough was nice and firm yet soft. The loaves rose beautifully, so much so that I could have made a whole extra loaf! Wendy Kever
  • We like knowing the product is organic. When we grind the fresh grain, we appreciate the better quality and taste of the finished product. For example our fresh home-made waffles are full and tasty.
  • I am using Fieldstone whole grains in my bread and I'm selling out at the Farmers Market. I have the Duett 100 and grind my own flour. I am having a hard time keeping up with the demand for ancient grain breads. This is the only thing that sets me apart at the market. I make Kamut, Triticale, and Rye breads. (Artisan bread in about 5 minutes)
  • When I'm not home, my husband makes his own porridge. He has Muscular Dystrophy and he feels it sticks with him. We add pecans, cranberries, and dates. The nutty natural flavour is very fresh. It's really important to educate our children where our food comes from.
  • I've owned the Komo Duett 100 for about 2 years and actively use mixed grains for biscuits, breads and pastries. I like the taste of the fresh flours in the baking. The flaker works well for my fresh oats and flax. I keep it plugged in and handy as I use it a lot.
  • I am on a specialized diet and your soup mix tastes great plain or in a chilli. It provides me the protein I need. I love it and am buying a 20 kg. bag.
  • My husband and I are vegetarian and have always struggled to ensure we get complete and balanced protein in our diet. When we discovered quinoa at Fieldstone we learned it is a complete protein and have noticed a difference in our energy levels. We use it in everything! And we love that it's grown in western Canada.
  • My Dad eats the ultimate breakfast every morning and loves it. I was finding my breakfast left me hungry a few hours later. I am really active and so I was looking for something wholesome that would be satisfying. I started eating the breakfast flaked with hot water, yogurt and fruit and I was amazed at how good it tasted and how good it made me feel. I recommend it to all my friends and can't wait to eat it every morning!
  • I developed a wheat sensitivity a few years ago and recently a friend introduced me to Emmer. My wife and I love it and have made it a regular part of our meals. We find it very versatile and easy to digest. It makes a great side dish and emmer flour makes a nice nutty tasting bread.

Organic Whole Grain Quinoa - Black

5 kg $64.35 BuyBuy
10 kg $124.80 BuyBuy
20 kg $247.00 BuyBuy

750g Trial Size $12.70
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Quinoa was referred to as the 'mother of all grains' and 'the gold of the Incas' by the Ancient Incas of the Andean region of South America. Having a wonderful flavor, and easy to prepare, it can be cooked as a cereal, popped, toasted or cooked with other grains for a myriad number of delicious dishes.


  • Tiny spherical shape and rainbow color.
  • Mild, nutty flavor and a creamy, slightly crunchy texture that's delicious.
  • This tiny grain can be red, orange, black, yellow or white.
  • Highest in protein of all grains it is also high in calcium, iron and fiber, as well as lysine and methionine, amino acids often in short supply in grains. Quinoa also contains albumen, a protein found in egg whites, blood serum, and many plant and animal tissues.
  • Hailed as a 'super-food', Quinoa contains a nearly perfect balance of all eight essential amino acids, making quinoa a complete protein food while being gluten-free.
  • Quinoa is technically a fruit, not a grain. Nonetheless, this ancient seed is used as a grain because of its cooking characteristics. Close relatives of quinoa are beets, spinach, and Swiss chard.
  • Compared with other grains, quinoa is relatively high in fat (6% to 7%) and a valuable source of starch and fiber.

How to Enjoy

Before cooking, the Quinoa seeds must be rinsed to remove the bitter resin like coating, which is the phytochemical saponin that the plant produces to ward off animal foragers.   Simply place the quinoa seed in a strainer and rinse well before use.
An interesting side note: In South America, the removed saponins are used as detergent for washing clothes and an antiseptic to promote healing of skin injuries.

  • Mill into flour that is excellent for making pasta and a variety of baked goods such as pancakes, bread, muffins, and crackers.
  • Sprout Quinoa after rinsing well and sprinkle on salads, sandwiches, and juice into smoothies.
  • Consume grains raw as a breakfast cereal by soaking grains overnight or 8 hrs in the refrigerator. This has the added benefit of activating the seed enzymes, making the grain more digestible and nutritious. Add them to prepared whole cereals to increase protein and enjoy with yogurt and fruit.
  • Quinoa is an easy-to-prepare and excellent alternative to white rice or couscous. Excellent in salads, mixed with herbs and vegetables, risottos and fillings. The taste is mild, delicate, slightly nutty and absorbs flavorings and seasonings well.
  • Use as a thickening agent for soups and stews or simply add to most any dish for a tasty, nutritional boost.


Our quinoa is grown in beautiful British Columbia on healthy organic soils.

It is part of Fieldstone Granary's coordinated Organic Producer plan, where crops are grown within one degree of separation, according to the high standards of the Canadian Organic Regime. This way Fieldstone can assure a high level of purity and integrity of the grain.


To preserve quality store in an air tight container in a cool dry area.

How to Prepare

To cook, combine two parts water to one part Quinoa and bring to a boil. Simmer for 15 minutes or until tender. Drain. Or you can place 1 part quinoa to 2 parts water in your rice cooker and cook according to directions.

Package sizes available: 750g, 5 Kg, 10 Kg and 20 Kg