Origin: Originated among the Incas, who believed the crop to be sacred.
What Is It: A chenopod. Not a true grain but rather an edible seed.
Also Known As: Other native names in South America, kinua, kuchikinwa, etc.
Staple Now: Still eaten throghout the Andes but gaining popularity in the US
Major Producers: Grown in the Andes; Mainly Bolivia, also Columbia, Chile, Argentina
Flavor Profile: Mild and nutty
Texture: Light and fluffy
Nutrition Highlights: Contains essential amino acids like lycine, has good quantities of calcium, phosphorous and iron.
Common Dishes: Most often seen in salads or pilafs.