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Grains : growing quinoa in home gardens

By Julianne A. Kellogg and 1972- Kevin M. Murphy


Quinoa, pronounced “KEEN-wah,” is a pseudocereal. Unlike the monocot cereal crops wheat and rice, quinoa is not and does not look like a grass. Quinoa is in the Amaranthaceae family along with garden favorites spinach and beets as well as the weed lambsquarters. It is a tall, broadleaved, ornamental dicot. The seeds are small, round, and range in color: white, brown, red, and black. Typically prepared in a similar manner as boiled rice, quinoa can be served as a grain side dish or incorporated into salads and other recipes. Quinoa is desirable not just for its flavor, described as earthy, nutty, and sweet, but also for its nutritional profile. Quinoa is gluten free, high in protein, and contains all necessary amino acids required for human health. Many people are now cooking this Andean grain at home, and most of the quinoa consumed in this country is imported from South America, primarily Bolivia and Peru. This publication is for home gardeners interested in growing quinoa and provides information on methods to grow quinoa, how to save seed for future planting, and how to process seed for consumption

Topics: , Quinoa., Gardening.
Publisher: Pullman, Washington : Washington State University Extension
Year: 2017
OAI identifier: oai:research.libraries.wsu.edu:2376/12196
Provided by: Research Exchange
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