Chenopodium quinoa – Brown Quinoa (seed)
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Derived from the Spanish spelling of the Quechua name kinwa or occasionally “Qin-wah”, Quinoa originated in the Andean region of Ecuador, Bolivia, Colombia and Peru, where it was successfully domesticated 3000 to 4000 years ago for human consumption, though archeological evidence shows a non-domesticated association with pastoral herding some 5200 to 7000 years ago.
The nutrient composition is very good compared with common cereals. Quinoa grains contain essential amino acids like lysine and good quantities of calcium, phosphorus, and iron.
After harvest, the grains need to be processed to remove the coating containing the bitter-tasting saponins. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is limited. Info at Wikipedia.
Care and Cultivation of Chenopodium quinoa
Soak seed overnight or plant directly into a good seed raising mix. Plant just under the surface in full sun. Keep moist until germination.
Does well in poor soils with rainfall between 300-1000mm per annum.
50+ seeds per packet. Brown seeded Quinoa cultivar.
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