Quinoa (Chenopodium quinoa)

Family: Chenopodiaceae | Edibility: Choice Edible (5/5)

Quinoa or Chenopodium quinoa, also known as Goosefoot, Pigweed, or Inca wheat, is an erect annual plant of up to 3 m in height that is widely cultivated in Chile and Peru as a grain crop. It is drought resistant when fully established. The taproot is branched. The leaves are toothed, grey-green in colour, and vary in shape. The small flowers are arranged in clusters at the top of the plant.

Edible Parts & Harvest Seasons

Edible Parts: Nuts/Seeds, Leaves

Harvest Seasons: Early Summer, Fall, Late Summer, Spring, Winter

Flavor & Culinary Uses

pleasant mild flavour, the seed can absorb the flavour of other foods that are cooked with it and so it can be used in a wide variety of ways. — Edible portion: Leaves, Seeds, Vegetable.; A pleasant mild flavour, the seed can absorb the flavour of other foods that are cooked with it and so it can be used in a wide variety of ways.; The protein is good quality because of its amino acid balance.; It has 2-6% more protein and better amino acid balance than wheat.

Habitat & North American Range

The original habitat is obscure, the plant probably arose through cultivation. (Zone 10)