Botanical atlas
Quinoa
Chenopodium quinoa
Quinoa was cultivated in the Andes for at least three thousand years, and the Inca held it in such regard that they called it chisiya mama, the mother grain, and opened each planting season with the emperor sowing the first seeds by hand with a golden implement. It served as a staple food across the mountains, valued for keeping farmers and travelers fed through long, thin-aired days at altitude where few other crops would grow. Beyond the seed, the young leaves were traditionally eaten as a leafy green much like its cousin lamb's quarters, and the bitter, soap-like coating on the raw seed was traditionally rubbed off and used as a simple cleanser. After the Spanish conquest, quinoa cultivation was suppressed in favor of European grains, and it survived largely in remote highland communities and home gardens until its recent return to tables around the world.
In tradition.
Quinoa was cultivated in the Andes for at least three thousand years, and the Inca held it in such regard that they called it chisiya mama, the mother grain, and opened each planting season with the emperor sowing the first seeds by hand with a golden implement. It served as a staple food across the mountains, valued for keeping farmers and travelers fed through long, thin-aired days at altitude where few other crops would grow. Beyond the seed, the young leaves were traditionally eaten as a leafy green much like its cousin lamb's quarters, and the bitter, soap-like coating on the raw seed was traditionally rubbed off and used as a simple cleanser. After the Spanish conquest, quinoa cultivation was suppressed in favor of European grains, and it survived largely in remote highland communities and home gardens until its recent return to tables around the world.
Traditional preparations.
The traditional Andean way of preparing quinoa as a nourishing daily staple, meant to be gentle on the stomach and easy to digest once the bitter outer coating is removed.
Rinse 1 cup of quinoa under cool running water for a full minute or two, rubbing the seeds between your fingers, until the water runs clear rather than foamy. Simmer in 2 cups of water for about 15 minutes, until the seeds turn translucent and the little spiral germ separates, then let it rest covered for 5 minutes before fluffing.
A simple infusion made from lightly toasted quinoa, traditionally sipped in the Andes as a mild, warming everyday drink.
Toast 1 tablespoon of rinsed, dried quinoa in a dry pan over medium heat for a few minutes until fragrant and lightly golden. Simmer in 1 cup of water for about 5 minutes, then strain and drink warm.
Safety.
Quinoa is a safe, widely eaten food, but rinse it well before cooking, since the raw seed's outer coating contains bitter saponins that can cause stomach upset if not washed off. Most store-bought quinoa is already pre-rinsed.
Our sister app HerbLens identifies quinoa from a photo and keeps its full botanical portrait: growing guide, harvest notes, and look-alike warnings.
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