Quinoa
Scientific Name: Chenopodium quinoa
Description
Quinoa is a flowering plant in the family Amaranthaceae, cultivated for its edible seeds. This pseudo-cereal is known for its high nutritional value, gluten-free properties, and versatility in culinary uses.
Where it Grows
- Peru
- Bolivia
- Ecuador
- Chile
- United States (primarily Colorado)
- Canada
Planting
When
Quinoa is typically planted in the spring once the soil has warmed, ideally when temperatures are consistently above 60�F (15�C).
How
- Prepare the soil by tilling and ensuring it is well-draining.
- Sow seeds 1 inch deep, spacing them 10-12 inches apart.
- Maintain a row spacing of 2-3 feet to allow for growth.
Care
Watering
- Quinoa requires moderate watering, approximately 1 inch per week.
- Reduce watering during the seed maturation phase to avoid seed rot.
Thinning
- Thin seedlings to stand 10-12 inches apart once they reach a height of about 2 inches.
Weeding
- Regularly remove weeds to minimize competition for nutrients and water, especially during early growth stages.
Mulching
- Apply organic mulch to retain soil moisture and suppress weed growth.
Fertilizing
- Use a balanced fertilizer at planting to promote robust growth. Provide additional nitrogen if plants appear pale or stunted.
Pest Management
- Monitor for common pests such as aphids and beetles.
- Utilize natural predators and organic insecticides as necessary.
Harvesting
- Quinoa is ready for harvest when the leaves have turned yellow and seed heads are dry.
- Harvest by cutting the stalks and separating seeds from chaff.
Common Problems
- Fungal Diseases: Manage with proper spacing and airflow.
- Pests: Aphids and weevils may infest the crop.
- Water Stress: Drought conditions can affect seed formation.
Nutrition
Nutritional Benefits
- Rich in complete protein, containing all nine essential amino acids.
- High fiber content promotes digestive health.
- Gluten-free, making it suitable for celiac patients.
Nutritional Composition (per 100g)
| Nutrient | Amount |
|---|---|
| Calories | 368 kcal |
| Protein | 14.1 g |
| Carbohydrates | 64.2 g |
| Dietary Fiber | 7 g |
| Fat | 6.1 g |
| Iron | 2.02 mg |
| Magnesium | 64 mg |
| Phosphorus | 457 mg |
Varieties of Quinoa
- White Quinoa: The most commonly consumed variety.
- Red Quinoa: Has a nuttier flavor and is often used in salads.
- Black Quinoa: Offers a slightly sweeter taste and retains its color after cooking.
Health Benefits
- Supports weight loss due to its high protein and fiber content.
- May help in managing blood sugar levels.
- Contains antioxidants that may reduce inflammation.
Fun Facts
- Quinoa was considered a sacred crop by the Incas and referred to as "the mother grain."
- It can grow in diverse climates, including high altitudes and dry regions.
- Quinoa seeds can be cooked like rice or used in salads, soups, and baked goods.