Quinoa

Quinoa (Chenopodium quinoa Willd.)is an Andean pseudo-cereal crop that is mainly cultivated for its energy and protein-rich,gluten-free seeds.Quinoa can be grown as a green vegetable,and its leaves can be eaten fresh or cooked.Leaves,seeds and crop residues from grain harvesting.Quinoa is an annual herbaceous plant growing to a height of 0.2-3 m.Its has a variable habit:it can be many-branched or not,and it varies in colour ranging from green to red and depends on genotype and conditions of growing.The root system is extensive, made of a conical taproot that goes 15 cm deep,and of many secondary and tertiary rootlets that can go as deep as 1.8 m.The stems are erect,angular,full above soil and hollow at inflorescence level,ribbed with longitudinal green or red streaks.Quinoa foliage is variable in colour.The leaves are alternate,simple,polymorph.The shape of the leafblade varies along the stem:the lower leaves are toothed ovate-rhomboid to deltoid,while the upper leaves are toothed,elliptic-oblong to lanceolate.In the leafblade,numerous calcium oxalate granules regulate moisture retention and prevent the plant from freezing and dehydrating in dry conditions.The inflorescence is a loose or compact panicle borne at the apex of the stems,15-70 cm long.The panicle bears a number of small incomplete,sessile flowers that have no petals.Quinoa seeds are held in clusters on the panicle.They are light,small (2-3 mg; 2 mm),variable in colour (white,red,black),the colour being due to the resinous coating that contains saponins.Quinoa seeds (grain) are used as staple food or as an alternative energy-rich,gluten-free grain with high protein content,valuable essential amino acids,vitamins,minerals and natural antioxidants.Quinoa grain can be cooked (boiled) in the same manner as rice and provides a tasty,fluffy,chewy food with nutlike flavour.It can be added to soups,stews or "tamales".Quinoa grain can be used as a breakfast cereal or it can be ground to make porridge or flour and is then used in bakery to make,breads,pancakes,pastries and biscuits.It can partially replace wheat in loaf breads.Being gluten-free,quinoa grain is included in many food recipes intended for people with celiac disease (gluten intolerance) and is well accepted by consumers.The grain can be fermented to prepare hot or cold beverages and beer.It can be used in the preparation of chicha,a reference beverage on South America.