Quinoa, << KEE noh ah or KEEN wah, >> is a grain plant native to the Andes Mountains of South America. For centuries, quinoa has been one of the chief foods of Andean Indians. It has been called the “mother grain” of the Inca because of its importance to the ancient Inca civilization. Most quinoa is still grown in South America, though it was introduced into the United States during the 1980’s.
Quinoa is typically cultivated at high elevations. It requires cool temperatures and grows well in relatively poor soil. The quinoa grows from 3 to 6 feet (0.9 to 1.8 meters) tall. It bears large clusters of seeds at the tips of its stalks. The leaves of the quinoa are shaped like a goose’s foot.
Quinoa seeds are cooked and eaten whole like rice. They may be ground into flour and made into breads, tortillas, and pastas. The seeds also may be popped like corn or added raw to soups and hot breakfast cereals. The leaves of the quinoa are cooked and eaten like spinach. They also may be used as feed for livestock. Both the seeds and the leaves of the quinoa are rich in protein and other nutrients.
