Quinoa, Goosefoot, Pigweed, Inca Wheat

Chenopodium quinoa

Physical Characteristics

Chenopodium quinoa is a ANNUAL growing to 1.5 m (5ft) by 0.3 m (1ft in) at a fast rate. See above for USDA hardiness. It is hardy to UK zone 10 and is not frost tender. It is in flower from July to August, and the seeds ripen from August to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Wind. The plant is self-fertile. Suitable for: light (sandy), medium (loamy) and heavy (clay) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils and can grow in very acid, very alkaline and saline soils. It cannot grow in the shade. It prefers moist soil and can tolerate drought. The plant can tolerates strong winds but not maritime exposure.

Distribution

S. America - Western Andes.

Habitats

Cultivated Beds;

Edible Uses

Edible Parts: Leaves Seed Edible Uses: Edible portion: Leaves, Seeds, Vegetable. Seed - cooked[ 1 , 2 , 4 , 27 , 57 , 97 ]. 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[ K ]. The protein is good quality because of its amino acid balance. It has 2-6% more protein and better amino acid balance than wheat. It should be thoroughly soaked and rinsed to remove a coating of saponins on the seed surface. The seed can be used in all the ways that rice is used, as a savoury or sweet dish. It can also be ground into a powder and used as a porridge[ 37 , 183 ]. The seed can also be sprouted and used in salads[ 183 ] though many people find the sprouted seed unpleasant[ K ]. The seed contains a very high quality protein that is rich in the amino acids lysine, methionine and cystine, it has the same biological value as milk[ 196 ]. The seed contains about 38% carbohydrate, 19% protein, 5% fat, 5% sugar[ 171 ]. Leaves - raw or cooked[ 2 , 4 , 37 , 57 ]. The young leaves are cooked like spinach[ 183 ]. It is best not to eat large quantities of the raw leaves, see the notes above on toxicity.

Medicinal Uses

None known

Known Hazards

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 tribes have traditionally put large quantities of them in streams, lakes etc in order to stupefy or kill the fish[K]. The plants also contain some oxalic acid, which in large quantities can lock up some of the nutrients in the food. However, even considering this, they are very nutritious vegetables in reasonable quantities. Cooking the plants will reduce their content of oxalic acid. People with a tendency to rheumatism, arthritis, gout, kidney stones or hyperacidity should take especial caution if including this plant in their diet since it can aggravate their condition[238].