Crazy for Quinoa

By: Ashleigh Miller | July 05 2010
Posted in Grow It - Colorado Springs, CO

Southern Colorado and finicky plants don't usually go together. Unless, of course, that crop is quinoa! This versatile grain has been growing in South American mountains for centuries, but only recently developed superstar status in the States. Nutritionally, quinoa is about as perfect as a food gets: it's high fiber, provides complete protein, doesn't raise blood sugar, and is high in vitamins and minerals. Quinoa prefers marginal soils and harsh weather conditions: Colorado is one of the few places in the world that it thrives!

Photo: Flickr

How to Grow

Quinoa likes cool soil and germinates best if refrigerated for a week before planting. Prepare a level, fast-draining bed; location is important. Plants can gow up to six feet high and can shade other plants. In late April to mid-May, sow your quinoa outdoors, about an inch deep. Final spacing should be about 20” apart.

Harvesting

The seeds will be ready to harvest by August. In the meantime, use the leaves in salads and sandwiches. Quinoa is a relative of the lambsquarter, a common, spinach-flavored weed.

When the seeds separate easily from the seed heads, cut off the seed heads and hang them upside down to dry. Beat the seeds free of the stalks, capturing them in a clean bucket, and filter out chaff with a loose sieve.

Making It Edible

Next, you'll need to remove the bitter, soapy-tasting saponin that coats the outside of each seed. Pour hot water over the grain and allow it to soak for several hours. Rinse with plenty of cold running water. You may have to repeat the process if some of the bitter coating remains. For future use, dry the seeds in a 100-degree oven. To cook, just combine one part quinoa to two parts water, cover, and place over medium heat for about 15 minutes.

Photo: Flickr

Three Ways to Use Quinoa

• Cook and serve with almond milk, dried figs, and a sprinkle of brown sugar for a satisfying oatmeal substitute.

• Combine one cup cooked quinoa, ¼ diced red onion, ½ peeled, diced cucumber, ½ seeded and chopped tomato, 2 tablespoons olive oil, and salt and pepper to taste. Refrigerate overnight to blend flavors, and you'll have a savory salad for lunch.

• Substitute quinoa for rice in your favorite pilaf recipe.