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Quinoa (from Quechua kinwa or kinuwa ) is a species of the goosefoot genus (Chenopodium quinoa), a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. As a member of the Amaranthaceae family, it is related to and resembles amaranth, which is also a pseudocereal.
It is high in protein, and is tolerant of dry soil.
Quinoa was important to the diet of pre-Columbian Andean civilizations.[16] Protein content is very high for a cereal/pseudo-cereal (14% by mass), but not as high as most beans and legumes. This includes a "low gluten content"[17] that appears to be well tolerated when consumed at normal levels by people with celiac disease.[18] The protein content per 100 calories is higher than brown rice, potatoes, barley and millet, but is less than wild rice and oats.[19] Nutritional evaluations indicate that quinoa is a source of complete protein.[17][20][21] Other sources claim its protein is not complete but relatively high in essential amino acids.[22] Other pseudo grains derived from seeds are similar in complete protein levels; buckwheat is 18% protein compared to 14% for Quinoa; Amaranth, a related species to Quinoa, ranges from 12% to 17.5%.
Quinoa is a rich source (>20% of the Daily value, DV) of the B vitamins thiamine, riboflavin, vitamin B6, and folate and is a rich source of the dietary minerals iron, magnesium, phosphorus, and zinc. Quinoa is also a good source (10-19% of DV) of the B vitamins niacin and pantothenic acid, vitamin E, and the dietary mineral potassium. The pseudo cereal contains a modest amount of calcium, and thus is useful for vegans and those who are lactose intolerant.[23] It is gluten-free and considered easy to digest. Because of these characteristics, it is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration human occupied space flights.[24]
The grain may be germinated in its raw form to boost its nutritional value, provided that the grains are rinsed thoroughly to remove any saponin.[25] It has a notably short germination period: only 2–4 hours in a glass of clean water is enough to make it sprout and release gases, as opposed to 12 hours with wheat.[26] This process, besides its nutritional enhancements, softens the seeds, making them suitable to be added to salads and other cold foods
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