Origin: Bolivia, Peru, United States
Aroma: Nutty, characteristic
Flavor: Good grain flavor
History: This crop is mainly grown in Peru, Chile, Ecuador, Bolivia, and Columbia. First used for food over 3,000 years ago, this is quickly becoming a popular food source in the United States, where its use has more than tripled since 2006.
Farming and harvesting: Quinoa is harvest usually by hand, where the husk is removed. Seeds are laid out to dry. They can then be stored and washed, and processed to remove the bitter outer layer.
Culinary applications: It can be cooked similar to rice and used in various ways such as quinoa salads and side dishes.
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