Quinoa White, Chenopodium quinoa, is an ancient grain-like seed that originated in the Andean regions of South America, particularly Peru and Bolivia, where it has been cultivated for over 5,000 years. It was a staple food of the Inca civilisation, who referred to it as the “mother grain” due to its importance and nutritional value. Although often called a grain, quinoa is actually a seed related to spinach and beetroot.

Nutritionally, white quinoa is exceptionally rich and well balanced. It is a complete protein, containing all nine essential amino acids, which is rare for plant foods. It is also high in dietary fibre, magnesium, iron, potassium, zinc, B vitamins, and antioxidants. Naturally gluten free, quinoa is a popular alternative to traditional grains and is easy to digest. The seeds have a mild, slightly nutty flavour and a light fluffy texture when cooked, making them ideal for salads, side dishes, baking, and breakfast bowls.

Quinoa grows as an upright annual plant with attractive foliage and tall seed heads that can range in colour from pale green to cream and gold. Plants can reach around one to two metres tall depending on conditions. It prefers full sun and well-drained soil and is known for its ability to tolerate poorer soils and variable conditions. In Australia, it grows best in cooler climates or during the cooler parts of the year in warmer regions.

How to Grow From Seed:

Sow quinoa seeds directly into the garden in early spring or autumn, depending on your climate.

Plant seeds about one to two centimetres deep in well-drained soil and keep moist until germination, which usually occurs within 5 to 10 days.

Thin seedlings to around 25 to 30 centimetres apart. Quinoa prefers full sun and moderate watering, but avoid waterlogging.

As plants grow, they will form tall seed heads which are ready to harvest when they dry and the seeds become firm. Cut the heads, allow them to dry further, then rub to release the seeds. Rinse seeds before cooking to remove their natural coating, which can taste bitter.