quinoa

[kwi′nō·ə]

(botany)

Chenopodium quinoa. An annual herb of the family Chenopodiaceae grown at high altitudes in South America for the highly nutritious seeds.

quinoa

see “Goosefoot”

The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Quinoa

(Chenopodium quinoa) an annual herbaceous plant of the family Chenopodiaceae. The stalk is 1–2 m high; the leaves are on long peduncles and are trilobate. The flowers, which are small and whitish yellow, are in dense panicles. Quinoa grows in the mountains, primarily in Peru and Chile. Flour and groats are derived from the plant; the young leaves are used in place of spinach. Quinoa is sometimes cultivated in Europe as a vegetable.

Mentioned in

References in periodicals archive

"Every day, there are more studies that highlight the health benefits of eating whole grains," says Janet Souza, marketing manager for Lundberg Family Farms, a company that specializes in organic whole grains including Organic Short Grain Brown Rice, Lundberg Wild Blend (a combination of whole grain and wild rice), aromatic Brown Basmati rice, and new Antique White and TriColor Blend quinoa. "Consumers are becoming more aware of these benefits."

Glorious Grains: New data unearths hearty insights on the surging interest in grains, suggesting they warrant a pronounced spot on shelves

But it is not only quinoa's nutritional value that is winning it followers around the world.

Quinoa: Harvesting the world's supergrain

Draves' quinoa production has surpassed 2,000 pounds per acre, and continues to increase annual yields.

Ontario-grown crop earns international accolades

Quinoa (Chenopodium quinoa Willd.) is one of the most potential members of this family.

Exploring the Potential of Quinoa Accessions for Salt Tolerance in Soilless Culture

Quinoa is sold in dried form and should be packed airtight and stored.

In season: Quinoa

However, quinoa has on its outer layer glycosides called saponins, which give it a bitter taste.

The development, the chemical composition and the sensory analysis of quinoa bars (Chenopodium quinoa Willd.) subjected to different thermal treatments/ Desenvolvimento, composicao centesimal e analise sensorial de barras a base de graos de quinoa (Chenopodium quinoa Willd.) submetidos a diferentes tratamentos termicos

Quinoa comes in red, white and black varieties, and any will work for this recipe.

Wake Up Your Breakfast With Delicious Whole Grains

Keywords: Quinoa, Gluten-free, nutritional value, Chenopodium quinoa wild.

QUINOA IS BENEFICIAL TO THE COMPREHENSIVE NUTRITIONAL VALUE OF POTENTIAL HEALTH

Scientists examined the composition and properties of starch from 11 pure varieties and two commercial samples of quinoa in relationship to the texture of cooked quinoa.

Executives... FYI