Quinoa

Quinoa

What it is

The Incas called it chisaya mama — “mother of all grains” — and the emperor sowed the first seeds each year with a golden spade. Technically a seed cousin of spinach, it grows at altitudes where wheat gives up.

In the kitchen

Rinse it well — its natural coating is bitter — and toast it dry before adding water for a nuttier result.

Goes with

Lemon Corn Cilantro / Coriander Pomegranate Beetroot Yogurt

Same species

Huauzontle Kañiwa

Also used with

Mashua Sacha inchi Oca

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