Chenopodium quinoa
Gluten-free source of protein from the Andes.
Quinoa has been cultivated in the Andes for around 5000 years and is used as a staple food. Especially in higher altitude regions, the so-called “rice millet” is widespread due to its low demands on the soil and its resistance to drought. This robustness is also making it increasingly popular in our latitudes. Quinoa is also known as a pseudocereal, as the ground seeds are often used in a similar way. Unlike cereals, however, they are gluten-free. Quinoa is also a very good source of vegetable protein and contains essential amino acids, fiber, as well as many different vitamins and minerals. Whether as sprouts, dried or roasted, quinoa seeds with their nutty, mild flavor are versatile. The leaves are also edible and can be prepared in a similar way to spinach.