Quinoa - organic-seeds

Quinoa

Quinoa, also known as Peruvian rice, is an annual plant from the amaranth family, cultivated for thousands of years by Andean peoples. It produces gluten-free seeds that are high in protein and can be used as a grain. With its light green, decorative plumes, quinoa is also a beautiful addition to gardens.

Cultivation Tips:

• Sowing: March–April, in pots under glass (min. 15°C) or directly in the field after the last frost, spacing 50 x 20 cm.

• Breaking dormancy: Place seeds in the fridge for 48 hours before sowing.

• Location: Sunny, with moist, well-drained soil.

• Support: Stake the plants once the seed plumes form, as they can become heavy.

• Caution: Young leaves resemble goosefoot but are more toothed; weed carefully.

Harvesting:

• From July–October, when seeds are dry and fall easily.

• Thresh the ripe plumes over a tarp and winnow in the wind.

Extra Tip: Quinoa seeds contain saponin, a bitter compound; rinse several times before cooking like rice.

Height: 100–150 cm

Keywords: quinoa, Peruvian rice, gluten-free grain, protein-rich, quinoa cultivation, quinoa harvest, Andean grain