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.


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