User:MarkusHagenlocher / CC BY-SA 3.0
Quinoa
Chenopodium quinoa
Overview
An ancient Andean grain (technically a pseudo-cereal related to spinach and beets) that was so important to the Inca Empire that they called it the 'mother of all grains.' Quinoa is one of the rare plant foods that provides a complete protein with all nine essential amino acids. Its seeds must be rinsed to remove bitter saponins before cooking, and the young leaves are also edible as a nutritious green.
Quinoa (Chenopodium quinoa) is a flowering plant that belongs to the amaranth family. It is an herbaceous annual plant primarily cultivated for its edible seeds. The seeds are rich in protein, dietary fiber, B vitamins, and various dietary minerals, with potassium and magnesium being particularly abundant compared to many grains.
Native Range and Habitat
Botanically, quinoa is not a grass but rather a pseudocereal. It is closely related to spinach and amaranth. Quinoa originated in the Andean region of northwestern South America. The plant was first used for feeding livestock approximately 5,200–7,000 years ago. Subsequently, it began to be consumed by humans around 3,000–4,000 years ago in the Lake Titicaca basin of Bolivia and Peru.
Growing Conditions
Habitat & Range
- Habitat
- Meadows & Open Areas
- Native Range
- also native to Argentina Northwest, Bolivia, Chile North and 2 more regions
- Cultivation Region
- Subtropical to tropical
Botanical data via projectGAIA.
Companion Planting & Soil
Good Companions
Sowing & Propagation
Propagation Methods
Planting Calendar
When to sow, transplant, and harvest by growing zone.
| Zone | Action | Months | Notes |
|---|---|---|---|
| Cold (1-2) | Direct Sow | May — Jun | Direct sow after last frost; prefers cool nights below 95°F days |
| Cold (1-2) | Harvest | Aug — Sep | Harvest when leaves have dropped and seeds resist denting with fingernail |
| Cool (3-4) | Direct Sow | Apr — May | Direct sow in spring; needs 90-120 days; cool nights essential |
| Cool (3-4) | Harvest | Aug — Sep | Harvest when seed heads dry on stalk; rinse saponins before eating |
| Moderate (5-7) | Direct Sow | Apr — May | Direct sow in early spring; heat above 95°F causes sterility |
| Moderate (5-7) | Harvest | Jul — Sep | Cut heads when dry; thresh and winnow; rinse well |
| Warm (8-9) | Direct Sow | Feb — Mar | Sow in late winter; must mature before summer heat |
| Warm (8-9) | Harvest | May — Jul | Harvest before summer peak |
| Hot (10+) | Direct Sow | Nov — Dec | Fall/winter crop only; cannot tolerate sustained heat above 95°F |
| Hot (10+) | Harvest | Mar — Apr | Harvest late winter crop before heat |
Uses
Culinary
- Cooked as a grain base for bowls, salads, and pilafs
- Ground into flour for gluten-free baking
- Young leaves cooked as a nutritious green
Medicinal
- Complete protein with all essential amino acids
- High in iron, magnesium, and B vitamins
- Naturally gluten-free for celiac-safe diets
Other Uses
- Drought-tolerant grain crop for high altitudes
- Dramatic ornamental seed heads in red, orange, and gold
Safety Notes
The leaves and seeds of all members of this genus are more or less edible. However, many of the species in this genus contain saponins, though usually in quantities too small to do any harm. Although toxic, saponins are poorly absorbed by the body and most pass straight through without any problem. They are also broken down to a large extent in the cooking process. Saponins are found in many foods, such as some beans. Saponins are much more toxic to some creatures, such as fish, and hunting trib
