Quinoa has been cultivated for over 6,000 years in the Andes at altitudes starting at 4.000 meters. For locals in countries like Peru, Bolivia and Ecuador, it is a staple food, but now quinoa has also emerged, especially in Europe and the United States. The 3 meter high plant is annual and produces panicles with green flowers. The fruits are small, 2mm wide, and each contain one seed. Quinoa can be grinded into flour or be boiled such as rice. It contains twice as much protein as rice and wheat, making its protein composition similar to that of eggs and meat. Quinoa can therefore be used as an alternative by vegetarians, but by the lack of gluten also by people with gluten intolerance. In addition, quinoa is rich in vitamins B2 and E and contains various minerals. Meanwhile, quinoa also known as a superfood, which has increased sales significantly. So much so that the price for quinoa in South America has tripled. This makes it more difficult for locals to buy basic food. However, farmers who grow quinoa in the cold, dry wind plains of the Andes undoubtedly profit.
Sowing description: Sow them in Spring at 20-25degC. You can harvest the quinoa in the Autumn.
