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Cultivated by the Incas in the Andes, this delicious seed is a high-elevation crop, not appropriate for hot southern climates. Easy to grow: direct sow early spring covering the seed lightly & watering regularly. Pretty fall color. Harvest after frost when the heads feel dry to the touch. Clean by rubbing & then blow off the chaff. When cooked, quinoa doubles in volume (use 2 cups water to 1 cup quinoa); use like rice, season with curry or eat it warm for breakfast with raisins & cinnamon. Toast in a pan for a more nutty flavor. (120 days)
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