INCA’S GOLD commitment is centered around health and the tradition of feeding families with the purest organic ingredients at reasonable prices.  As part of this commitment, INCA’S GOLD will donate a portion of proceeds from the sales of each product sold to Autism Canada. 

Our Connection

INCA’S GOLD, a minority women-owned brand offering ancient superfoods is proud to announce a collaboration with Autism Canada that includes a donation back to the organization for every retail package sold. 

INCA’S GOLD products are high-quality, plant-based, gluten-free organic seeds, flours, flakes, and powders with an emphasis on sustainable practices. Our relationships with farmers are a testament to INCA’S GOLD rich history and the health benefits of these ancient superfoods.

The development of INCA’S GOLD was inspired by the founder, Juana Garcia’s autistic son and his need for a healthy gluten-free diet.     

Autism Canada is the only Canadian autism advocacy organization with a national perspective on current challenges facing those with ASD (Autism Spectrum Disorder) and their families.   Funding received supports the organization’s high quality programs, community resources and autism education. 

Juana’s Story

Juana Garcia, born in Peru, is a business leader who was driven from an early age to become an entrepreneur with a strong passion for international business.

Inspired by her autistic son’s need for a gluten-free healthy diet, Juana Garcia, founded INCA’S GOLD  in November 2011, selecting quinoa, chia seeds and maca, her ancestors’ superfoods.  The brand INCA’S GOLD was created to pay homage to these ancient superfoods valued as Gold by the Incan civilization for their unique nutritional and health benefits.

INCA’s gold

Organic Gold for better health

As an excellent source of fibre, Chia seeds can improve heart and intestinal health. A staple among Aztecs, and an ancient superfood, Chia is great for digestion and healthy sugar levels. Quinoa is another great source of fibre, cooked quinoa contains more fibre than brown rice and can help improve gut health.

Chia Seeds are the quickest and easiest way to add protein, antioxidants, omega-3 and fibre to your diet. INCA’S GOLD products are versatile and can be put in smoothies, yogurt, desert, and any other baking recipe.

Cultivated since ancient times, the Incan civilization consider Quinoa, Chia and Maca a sacred food. Nutrient dense and sodium and cholesterol free, these ancient superfoods can easily be added into your daily eating habits.

Quinoa is native to the Andes and was sacred to the Incas. Known as the Mother of all grains, it is a nutritious source of complete protein with all nine essential amino acids and a great plant-based protein source.

We support and assist our farmers in sustainable best practices, quality control, and our products can be traced with full transparency along the food supply chain. All of the products under the INCA’S GOLD brand are proudly certified non-genetically modified.

Simple to cook, easy to digest and low glycemic index, these ancient grains may decrease risk of diabetes, heart disease and stroke.

Quinoa is an easy to digest protein and ideal for people with sensitivity or allergies to gluten. Rich in nutrients and antioxidants, Quinoa, Chia and Maca have been provided to increase the value of a gluten-free diet.

Sampling Events


  • 1 3/4 cups of Quinoa flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of baking soda
  • 3 large eggs
  • 2 1/2 ripe bananas
  • 1/2 cup coconut oil
  • 2 tablespoons of Splenda brown sugar blend
  • 1/4 cup of honey
  • OPTIONAL: 1/2 cup of organic golden berries or any dry berries. 1/2 cup unsweetened cocoa bits or chocolate chips

Banana Bread


  • Preheat oven to 375 F
  • Mix all dry ingredients in a bowl.
  • Mix bananas, honey, coconut oil and eggs in another bowl.
  • Once mixed pour it slowly into the dry ingredients and mix together.
  • Bake for 50 minutes.


  • 1 cup of Quinoa, rinsed (optional)
  • 2 cups of water
  • 1 cup of seedless grapes
  • 2 medium carrots, grated
  • 1/4 cup of sunflower seeds
  • 1/2 cup of fresh parsley, chopped
  • 1/4 cup of fresh lemon juice
  • 2 to 3 tablespoons of olive oil
  • Salt and pepper

Grape and Carrot Salad


  • Boil the stock.
  • Add the Quinoa and simmer covered for 15 minutes or until the liquid is absorbed.
  • Fluff with a fork and let stand in a bowl to cool for 5 minutes.
  • Add the grapes, carrots, sunflower seeds, and parsley.
  • In a cup mix the oil, juice, salt, and pepper.
  • Pour over the salad and mix well.


Click the “Print Recipe” button for the full list of ingredients to create the following smoothies:

  • Strawberry Cherry Red Maca Smoothie
  • Chocolate almond Black Maca Smoothie
  • Banana Pineapple Yellow Maca Smoothie

Maca Smoothies


Combine all ingredients in a high-speed blender and blend on high until completely smooth.


  • 1/2 cup hot water for black chia seeds
  • 2 Tbsp black chia seeds (whole, not ground)
  • 1/4 cup hot water for white chia seeds
  • 1 Tbsp white chia seeds (whole, not ground)
  • 3 Tbsp of yogurt (goat milk, coconut, almond, oat, or another nut)
  • 1 Dollop of coconut whipped cream for topping
  • 1 tsp cacao nibs (for the garnish)

Chia Parfait


  • In a small bowl, combine your black chia seeds and the cup of hot water. Mix well.
  • Set in the refrigerator for at least 3 hours.
  • Do the same with the white chia and the cup of hot water. It’s best to leave the chia mix chilling overnight.
  • When you’re ready to eat, give a quick stir to each chia mix. Use your favourite glass to mix and match the ingredients.
  • Put the black chia at the bottom, add the yogurt in the middle, top it with the white chia mix, then dollop it with the whipped cream, dipping the cacao nibs on it.


  • 1 cup of Quinoa
  • 2 cups of water

Quinoa as a Side Dish


  • Add 1 cup of Quinoa to 2 cups of water in a saucepan, bring to a boil, reduce heat to simmer and cover.
  • Simmer for 15 minutes until tender and transparent.
  • Remove from heat and let stand, still covered for 5 minutes.
  • Fluff and serve.


  • 1 cup of Quinoa, rinsed (optional)
  • 2 cups of water
  • 1 cup of milk
  • 1/4 cup of dried fruit (Cranberries, raisins, or apricots)
  • Brown sugar or honey to taste

Quinoa Porridge


  • Boil the water.
  • Add the milk and the Quinoa and dried fruit.
  • Reduce heat and simmer covered for 12 to 15 minutes.
  • Serve with more milk or cream.
  • Sweeten with brown sugar or honey.