Quinoa

Description

Quinoa (Chenopodium quinoa) belongs to the Amaranthaceae family and is native to SouthAmerica. It thrives in Andean highlands, 2500-4000m, salt flats, dry slopes environments across regions including SouthAmerica. Botanically, Quinoa is andean pseudocereal cultivated for 7,000 years at high altitude. The 'mother grain' of the Incas. Seeds and young leaves edible.. The edible parts include Seeds, Young leaves. With an edibility rating of 8/10, it ranks as an excellent wild food source. Harvesting is best done during April, June and May. Nutritionally, Quinoa stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Iron (2.0mg, 11% DV). It also provides 4.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Quinoa offers a Nutty, earthy, slightly sweet; leaves like mild spinach flavor profile. Wash (rinse saponins); boil 2:1 water to grain; simmer 15 min. Common culinary applications include Cooked grain, Salads, Soups, Flour, Breakfast cereal. Popular preparations include Rinse 1 cup quinoa; boil in 2 cups water for 15 min; fluff with fork. For storage, refrigerate fresh parts. Safety note: Saponins on seed coat can be bitter; rinse well before cooking. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Cooked grain, Salads, Soups, Flour, Breakfast cereal Storage: Refrigerate fresh parts

Recipes

• Rinse 1 cup quinoa; boil in 2 cups water for 15 min; fluff with fork

Where It Grows