Quinoa

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“Peru rice”

Quinoa comes from South America and, for a long time, was the main staple in the population’s diet there. It was cultivated especially in the Andes, at altitudes of 4000 m and above, where corm no longer grows. The name “quinoa” comes from the Quechua language and means “mother of all grains”, signifying that it was the main source of food. Quinoa is also referred to as Inca rice, Peru rice, Inca corn and Andes corn.

Swiss quinoa

An increasing amount of quinoa is also being grown in Switzerland. Biofarm and IP-Suisse have a number of farms under contract. Quinoa is still a risky crop, however, and many different conditions, such as climate, soil, cultivation technique and the weather, all have to be right for quinoa to produce an attractive yield.

Not a cereal!

Quinoa produces starchy grains but is not a cereal. In botanical terms, it is not a grass (like cereals) and is referred to as a pseudocereal. Most varieties are therefore gluten-free and suitable for people with allergies. It is not possible to bake bread using just quinoa flour, since the absence of gluten means that the dough will not rise. Mixing quinoa flour with another flour will give tasty results. Quinoa can also be used for gluten-free beer. The leaves can be enjoyed as a vegetable or salad.

Undemanding yet challenging at the same time

Despite being undemanding, quinoa is not that easy to grow. This is due to weeds, pests and diseases. Late-season weed infestations are a particular problem, since they can interfere with harvesting and reduce yields. Some varieties also require considerable nitrogen fertilisation. Early sowing helps to gain time here. Harvesting also constitutes a challenge, since the grains in the large seed stalks do not ripen uniformly and also have to be dried afterwards.

On the NASA menu

Quinoa became known in North America and Europe in the 1990s when NASA put the food on its menu for space missions. The high protein content and essential amino acids of quinoa make it a very healthy food. Demand for quinoa increased. The downside to this is that much more quinoa is being produced in South America, leading to increasing erosion. Much of the harvest is also exported, pushing up domestic prices and making this staple food unaffordable for local people.

Quinoa in the kitchen

This pseudocereal can be used in many different ways:

It can be boiled in salted water (for about 15 minutes) for risotto and salads, etc.
It can be ground and used for baking (mixed with wheat, rice or other flour due to the absence of gluten)
Instead of grinding quinoa, it can also be cooked until it is very soft (25 min) and then used instead of flour to make a dough, such as for omelettes
Boiled in milk, it can be eaten as sweetened quinoa pudding
Grains can be sprouted for salads
Grains can be popped like popcorn
Roasting it in the pan gives it a more intense flavour

Find quinoa at a farm store

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