Quinoa - Chenopodium quinoa

The Quinoa, in Latin Chenopodium quinoa, is an annual plant native to the Andean highlands that has gained popularity as a cereal substitute, mainly because its seeds do not contain gluten. Considered as a forgotten vegetable, it is a low-maintenance plant with great nutritional qualities. It is grown for its seeds, but also for its leaves which are consumed cooked like spinach. The washed seeds can be prepared as rice, semolina, or ground into flour. Quinoa is planted in the spring, in the sun, in ordinary but well-drained soil.

Quinoa belongs to the amaranth or goosefoot family, depending on the classification. An extremely robust annual plant, it has been cultivated for over 5000 years in the Peruvian and Bolivian Andes, where it experiences frost and periods of drought. It is a pseudocereal that formed the basis of the diet of pre-Columbian civilizations. The seed husk contains a bitter saponin, which requires thorough rinsing in clear water before consumption. Quinoa flour, which is gluten-free, cannot be used for breadmaking.

The Chenopodium quinoa forms a bushy clump in the space of a year, reaching easily 1 meter (3 feet) in height, even 2 meters (7 feet). The vegetation has a cylindrical central stem at the base, angular along its height, more or less branched. Its color varies according to strains and ecotypes, ranging from solid green to green streaked with red or violet to solid red. The leaves have a shape and size that vary according to their position on the stem, and their margin is slightly undulate. The color of the leaves also varies according to strains, ranging from green to yellow, red, or violet. Flowering occurs more or less early depending on the climate, in spring or summer. The flowers are insignificant but numerous, and are gathered in large panicles or clusters that turn reddish at ripeness. The length of the panicle ranges from 30 to 80 cm (12 to 32in). Quinoa seeds are low in lipids, rich in fiber, and richer in amino acids than cereals.

Quinoa can be prepared in many ways: the leaves can be quickly cooked in a wok, in bechamel sauce, cream, or in a savory tart with small pieces of goat cheese or salmon. The leaves contain oxalic acid and saponins, which are largely eliminated during the cooking process, especially if boiled for 2 minutes at 100 °C (212°F). Mature seeds are consumed after soaking and cooking. Appreciated for their nutty taste, they can be prepared like rice or pasta, as an accompaniment to meat or fish. They also form the basis of vegetarian recipes.

Harvest: Leaf harvesting is done according to their growth and your needs, preferably before flowering. In summer, the leaves become too tough to be consumed, but the young flower stalk can be enjoyed in the same way as asparagus. The seed clusters are harvested when they are fully dry and red. They need to be beaten to retrieve the seeds.

Storage: The leaves do not keep well in the refrigerator as they tend to soften. It is best to consume them immediately or a few hours after harvesting. The seeds can be stored like rice.

Gardener's tip: The plant should not lack water too much during flowering and seed formation. The rest of the season, it is very drought-tolerant.