- More than 200,000 pounds are gown each year in the US Rocky Mountains.
- Quinoa is the whitest and the sweetest tasting when grown above 12,500 feet. When it is grown at lower elevations, it is more bittersweet in taste.
- Quinoa thrives at altitudes of 9,000 to 13,000 feet above sea level and survives on as little as two inches of rainfall.
Use and Safety:
Quinoa, though highly nutritious, is actually coated with the toxic chemical saponin; you must rinse the quinoa thoroughly. Saponins can be challenging to the immune system and stomach. Commercial processing methods remove much of the bitter soapy saponins coating quinoa seeds, but it is best to rinse again to remove any of the powdery saponins that may remain on the seeds. Like any good foods, we need variety so do not eat it every day. A few times a week is good enough.
Although quinoa is not a commonly allergenic food and does not contain lots of purines, it does contain oxalates. This puts quinoa on the caution list for an oxalate-restricted diet.
Next page: Read how to store and delicious quinoa recipes