Quinoa (Organic) - Bulk Grains & Foods

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Quinoa (pronounced KEEN-wah), a cousin of both amaranth and spinach, is a pseudo-cereal with many uses. This Organic quinoa is guaranteed to be a great addition to your kitchen, whether it is used for cooking or long-term food storage. Tested for microbes and available in various sizes, ranging from small to bulk in resealable packaging. Certified Organic.

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Certified Organic Quinoa Grain | Bulk Grains & Foods


Quinoa as a Garden Plant

Quinoa can be grown in personal gardens if the climate is appropriate (typically the biggest barrier for those interested in growing the crop) and the garden is large enough to dedicate a substantial plot to growing the quinoa. Quinoa is a warm-weather crop and requires full sun but does best with short days and cool nights. Despite this, quinoa does not thrive when temperatures are higher than 90 degrees Fahrenheit. In order for seeds to germinate, the soil temperature should be between 60°F and 75°F. . The plant can be grown in zones 4 and above. The pH of the soil should be between 6 and 7.5, and loamy soil is the best.

In order to plant quinoa seeds, they must be unwashed and seeded directly into the soil as they do not do well when transplanted. Before planting, prepare the ground by loosening the soil through tilling. Plant quinoa seeds no more than a quarter of an inch deep in rows about 2 feet apart. The quinoa seeds should start to sprout 5-10 days after they are planted.

Popular Uses

Quinoa is an incredibly versatile addition to any kitchen. It is considered a pseudo-grain because it is considered a seed (vegetable) but consumed like a grain. It can be used in place of barley or rice in dishes or even take place of oats in your morning porridge. It can be added to soups and salads and can be milled into flour as a great gluten-free alternative in baking. It has a delicate, somewhat nutty, taste and always adds great texture to any recipe.

  • Breakfast dishes
  • Soups and stews
  • Salads
  • Gluten-free baking

History

Incas regarded quinoa as sacred and referred to it as chisaya mama, or mother of grains. Quinoa thrives in the harsh high plains climate of the Andean region of South America. It was initially grown for livestock feed nearly 7,000 years ago and began being used for human consumption around 4,000 years ago. The Food and Agriculture Organization of the United Nations (FAO) declared 2013 "ËœThe International Year of Quinoa", in order to acknowledge its cultural and ancestral significance to the Andean people. Because of quinoa"s versatility and excellent nutrient content, it may be included as a crop in NASA"s Controlled Ecological Life Support System for lengthy spaceflights.

Health Benefits

Quinoa has a higher lysine amino acid content than wheat. Additionally, it is higher in calcium, phosphorous, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn. Unlike many other grains, quinoa is a complete protein, meaning that it contains all 9 essential amino acids that our bodies require.

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