Quinoa

About

Quinoa is rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.), and originated in the Andean region of northwestern South America. It was first used to feed livestock 5,200–7,000 years ago, and for human consumption 3,000–4,000 years ago in the Lake Titicaca basin of Peru and Bolivia.

Growing

The plant's growth is highly variable due to the number of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, it is generally undemanding and altitude-hardy; it is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 m (8,200 ft) and 4,000 m (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Midsummer frosts during flowering, a frequent occurrence in the Andes, lead to sterilization of the pollen.

Local

Common Recipes

• Mexican Quinoa

Varieties

Nutritional Information

Based on a 100g portion ¹

References