Quinoa - Chenopodium quinoa

Common Names: Quinoa, Quinua, Chenopodium quinoa, Inca wheat, Goosefoot, Supergrain, Quinoa seeds (global, English); origin: Latin America; botanically: Chenopodium quinoa

Latin Name: Chenopodium quinoa

Origin: South America

Short Introduction

For optimal cultivation, quinoa is best grown in sandy, loamy, or heavier soils with good drainage. Other sources mention that thanks to its fiber and protein composition, quinoa can also tolerate dry soils. The plant is not sensitive to soil acidity (optimum pH is between 6 and 8.5) or salinity. Young sprouts and seedlings need sufficient moisture and cool temperatures, but overwatering can be harmful. Quinoa does best in partial shade or full sun rather than full shade.

It tolerates strong winds and can survive frosts down to -5°C. Before ripening, it can also withstand drier soils. When grown as a cereal (as is common worldwide), potatoes are recommended as a preceding crop. Residual fertilizers are often used, and harvesting is usually done by hand. With added nitrogen, yields can reach up to 5 tons per hectare, which is comparable to other grains.

Quinoa reproduces exclusively by seeds. Seedlings need proper care, and weeds should be removed manually or mechanically, as there are no specific herbicides for this crop and weed competition can easily overtake the slow-growing young plants. Quinoa is susceptible to mildew, aphids, and insect larvae. After heavy rains, the protective saponin layer may be washed off, making it more vulnerable to birds.

Plants are harvested just after ripening starts, as mature seeds tend to drop out of the clusters. Once mature, seeds begin to germinate within 24 hours, so rainy weather makes harvesting especially challenging. For storage, seeds must be thoroughly dried! Quinoa offers a wide range of suitable habitats, from coastal areas at sea level to high mountain regions of the Andes above 4000 m near the equator.

Today, quinoa is typically grown at altitudes between 2500 and 4000 meters above sea level. Through years of experience, the ideal temperature range has been established: from -5°C overnight up to 35°C during the day. Some cultivars can survive even colder nights. Light frosts do not generally harm the plant at any stage except for flowering, which is the most vulnerable period.

Detailed Description

A grain packed with protein, currently under investigation even by NASA.

Botanical Information

Quinoa is an annual herb that typically stands between one and two meters tall, depending on the variety and growing conditions. It is a highly variable species with significant differences among individual plants. The stems are upright and can be either branched or unbranched; the leaves are broad and lobed, and color ranges from green in early growth to yellow at maturity, with some varieties developing striking red and purple hues.

The primary root is woody and grows deeply, with many secondary roots branching off, giving quinoa good resistance to periods of drought. Flowers are sessile and predominantly bisexual (though male and female flowers also occur), and pollination is mostly by wind. Dense clusters of flowers are gathered in panicles that form grape-like inflorescences. The short-filamented stamens and stigmas (with 2 or 3 branches) are characteristic. The fruit is an achene, enclosed in a floral envelope. Seeds are round, flattened on both sides, and up to 2 mm in diameter, varying in color from black, brown, red, or yellow—these hues come from surface resins.

Quinoa contains saponins and other bitter compounds. The outer seed coat (epicarp), which contains most of these saponins, must be removed before eating, leaving a white seed. The embryo makes up about 60% of the seed’s volume, accounting for its high protein content. Harvest timing depends on the specific cultivar, ranging from 90 to 220 days after sowing. The plant flowers from May to October, with harvests occurring from July through August. Quinoa is highly adaptable and can be grown on nearly every continent.

Origin and Distribution

Quinoa is a traditional crop indigenous to the Andes Mountains of South America, primarily in present-day Bolivia, Peru, and Chile, where it was fully domesticated by the Inca people several thousand years ago. In modern history, quinoa was replaced by European crops with the arrival of colonizers and survived only in remote areas. Today, it’s experiencing a resurgence, especially in highland regions of South America, valued for its ease of cultivation. Farmers in Colombia, Ecuador, Peru, Chile, and Bolivia have adopted quinoa anew.

The biggest producers are Bolivia and Peru. With the boom in healthy and organic foods, quinoa has spread to the United States, the UK, the Netherlands, Germany, and Denmark, and further throughout Europe. In the Czech Republic, quinoa has been grown for about 100 years, mostly as an ornamental plant in botanical gardens and rarely as a crop. Growing international demand is driving South American agriculture towards more industrial-scale production and new cultivation areas.

Usage / Dosage

Traditionally, fresh quinoa leaves are eaten in vegetable dishes or salads, while the mature seeds are used in an array of culinary applications. Quinoa seeds can be milled and, when mixed with wheat or corn flour, provide excellent qualities for making bread, cookies, and other baked goods. The seeds are also used to make porridges, to thicken soups, and as a key ingredient in cereals. Since quinoa flour is gluten-free, it's an ideal option for people with celiac disease.

The seeds are an excellent source of vitamins and additional nutrients, offering a healthy alternative to dietary supplements in the form of tablets or capsules. They contain a broad spectrum of nutrients, especially B-complex vitamins (folic acid, riboflavin, thiamine), vitamin C, and vitamin E. These nutrients are significant antioxidants, support tissue and skin regeneration, and play a role in neural signaling in the central nervous system, among other benefits.

Quinoa seeds are extremely high in protein. Both European and American food and pharmaceutical agencies recognize quinoa for its extraordinary protein content. This has led to numerous studies on the potential uses of quinoa, including research by NASA into its protein benefits for life support during long-term space missions.

Other research programs continue due to its high nutritional value. Traditionally, quinoa has been used to support a wide range of health needs. It has been used for dry eye relief, respiratory issues, and as a natural detergent in washing (thanks to its saponin content). It also serves as a mild antiseptic for surface wounds.

Active Compounds

As highlighted above, quinoa contains a high concentration of protein and is also rich in fats and carbohydrates. The seeds are also sources of important vitamins (notably B, C, and E), essential amino acids, and starch. The notable bitter taste on their surface results from saponins.

Traditional Dosage

Quinoa is simple to prepare. Use one part quinoa to two parts water, simmer gently for 10–15 minutes until soft, and serve immediately. For 3–4 servings, 100–150 grams of dried quinoa is recommended.