Agriculture Reference
In-Depth Information
Quinoa
HARVEST
In late summer, directly after flowering, the first quinoa seeds start to ripen. They ripen over
a long period of time but hold on to the plant well. A dry late summer is ideal for seed ripening; the
ideal seed harvest time is when seeds fall out when rubbed, usually early autumn. Thresh well-dried
seedheads in a bag and winnow with a sieve.
SELECTION CHARACTERISTICS
Selection criteria are very dependent on the variety. The most im-
portant criterium is probably a low level of saponin, which is toxic and causes a bitter taste. (Skim off
foam when cooking to help reduce saponin content of cooked quinoa.)
DISEASES AND PESTS
Wet weather in the summer can drastically reduce yields by encouraging a
fungus, which is not visible on the outside of the plant, that inhibits seed production. Birds like to eat
the seeds, so bird netting can be helpful.
CULTIVATION HISTORY
The cultivated form is the only known form of quinoa; it has been grown in
Bolivia and Peru for thousands of years. Known to Incas as the “mother of all grains,” it was, along
with potatoes and corn (maize), a most important foodstuff and considered holy to boot. After Spanish
colonization, the plant disappeared along with those who grew it (Spaniards didn't know what to do
with quinoa, as it could not be used to bake bread, the staff of life for Europeans), and isolated indi-
genous communities maintained quinoa's existence since that time. Today, they and other cooperatives
grow quinoa in the highlands of Peru and Bolivia at elevations of up to 13,800 ft. (4200 m). In Europe,
quinoa was grown here and there as a fodder plant until the early 20th century. Since the 1970s, quinoa
has enjoyed a resurgence of popularity thanks to the “discovery” of its high protein and amino acid
contents. More recently, both quinoa and amaranth are increasingly grown as cereal replacements, and
new varieties are beginning to be bred.
Quinoa in the kitchen
The naturally occurring toxin saponin is found on the seed coat of quinoa. It causes foam to de-
velop on the surface of the water when cooking and has a blood-thinning effect in the body.
Soak overnight, then wash quinoa thoroughly with hot water before cooking, and skim off any
foam that forms. The amount of saponin varies from variety to variety.
