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Quinoa — Ingredient · Foodgeist
Ingredient
Quinoa
Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumb
Cook with Quinoa
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Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.
Highlighted compounds are flavor-active · click to view molecular profile
Hard wheat
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Temperature
42.5°C
8170
Based on 4 papers
pH
7pH
711
Based on 3 papers
Safety thresholds
quinoa→ can grow in →salt concentrations as high as those found in seawater (40 mS cm−1)
“The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm−1)”
quinoa→ can survive →−8°C for up to 4 hours
“Quinoa also has a high degree of frost resistance, surviving −8°C for up to 4 hours, depending on phenological phase and variety.”
chia and quinoa antioxidants→ inhibit →rancidity development
“Rancidity development was inhibited by chia and quinoa antioxidants.”
What science says
compound effect
“Due, to their high protein content and balanced amino-acid composition, along with proved anti-diabetic features, the three seeds are top choices for the obtention of anti-diabetic BAPs.”
amaranth, quinoa, and chia→have→anti-diabetic features