Quinoa

Quinoa is a herbaceous annual pseudocereal originating in the Andean highlands of South America, botanically related to spinach and amaranth. Its seeds are exceptionally rich in complete protein, dietary fibre, B vitamins, potassium and magnesium — qualities that make it one of the most nutritious grain crops a home grower can cultivate. Plants grow tall and striking, producing dense, multi-coloured seed heads in shades of gold, red and cream. It performs well in temperate climates given a long, frost-free growing period and full sun.

Growing

Start seeds indoors in trays once soil temperatures reach 10 °C, pressing seeds to a depth of 0.5 cm. Prick seedlings out to 2.5 cm spacing once they emerge (typically within 4–10 days). When seedlings reach 6–8 cm tall, transplant them outdoors after nights reliably stay above 5 °C, spacing plants 45 cm apart in rows or a biointensive grid. Choose a sheltered, full-sun position with well-drained soil; quinoa tolerates poor or sandy soils but not waterlogging.

Care

Water moderately during establishment; once roots are established quinoa is drought-tolerant and needs little supplemental irrigation except during dry spells. Avoid overwatering or high-nitrogen feeding, which promotes leafy growth at the expense of seed set. Tall plants (150–180 cm) may need staking in exposed sites. Weed diligently in the first few weeks — quinoa is slow to shade out competitors early on but canopies well once established.

Harvest

Harvest when the seed heads have dried and the small seeds rub free from the stalk easily between your fingers; the foliage will have largely yellowed. Cut the entire seed head stalk and hang upside down in a dry, airy place for further curing. Once fully dry, thresh by rubbing heads over a coarse mesh or bucket, then winnow to remove chaff. Rinse seeds thoroughly before use to remove naturally occurring bitter saponins from the seed coat.

In the kitchen

Rinse quinoa under running water, then simmer in a 1:2 ratio of seeds to water for 12–15 minutes until the white germ rings unfurl. Use as a base for salads, grain bowls and pilafs, or as a gluten-free substitute for couscous and bulgur. Young leaves can be eaten raw in salads or wilted like spinach. The mild, nutty flavour pairs well with roasted vegetables, legumes, citrus dressings and fresh herbs.

Storing

Store dried, threshed quinoa in sealed glass jars or airtight containers in a cool, dark cupboard for up to 2 years. Cooked quinoa keeps refrigerated in a sealed container for up to 5 days, or can be portioned and frozen for up to 3 months. Keep harvested seed heads in paper bags — never plastic — during the curing phase to prevent mould.