Quinoa

Chenopodium quinoa

vegetable

Quinoa is an Andean pseudo-grain grown for protein-rich seeds borne in showy, often colorful seed heads on 4 to 6 foot plants; the young leaves are edible like spinach. It prefers cool nights and a long, frost-free but not blazing-hot season.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Corn — A tall companion that shares the bed without crowding the sun
• Beans — Fix nitrogen that supports leafy quinoa growth
• Spinach — A relative with similar cool-season needs for the early bed

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide

• Aphids →

  Encourage ladybugs and lacewings and rinse off colonies

• Flea beetles →

  Float row cover over young seedlings until they are established

• Leaf miner →

  Remove and destroy mined leaves and use row cover early

🌾 Harvest & storage

Harvest when the leaves have dropped and the seeds are hard enough to dent only with a fingernail, usually 90 to 120 days. Cut the seed heads, dry them fully, then rub out the seeds and winnow; rinse the seeds to remove the bitter saponin coating before cooking.

🥗 Nutrition & benefits

Quinoa is a complete protein with all nine essential amino acids, plus fiber, magnesium, and iron, and it is naturally gluten-free.

⚠️ Toxicity & safety

Rinse before cooking. Quinoa seeds have a natural bitter coating (saponins) that can irritate digestion - rinse them well under running water before cooking to wash it off.