How to Grow Quinoa, Often Misspelled as Quoo
Discover the complete process for growing quinoa at home. Learn about its ideal climate and the crucial post-harvest preparation needed for edible seeds.
Quinoa is a high-protein pseudocereal, not a true grain, cultivated for its edible seeds. Originating from the Andean region of South America, this plant has been a food source for thousands of years. It is valued for its adaptability and nutritional content.
Ideal Growing Conditions
Quinoa thrives in cool climates and is well-suited for shorter growing seasons. It performs best when summer temperatures do not consistently exceed 95°F, as high heat can prevent seed formation. The plant requires full sun exposure to mature properly.
A neutral soil pH between 6.0 and 7.5 is considered ideal. While it can grow in various soil types, good drainage is necessary to prevent issues like waterlogging. The plant establishes a deep taproot, which contributes to its drought tolerance once established.
Planting and Caring for Quinoa
Plant quinoa in the spring, after the danger of the last frost has passed and night temperatures are consistently above 50°F. Seeds should be sown directly into the garden soil at a shallow depth of about a quarter-inch to a half-inch. Seeds can be planted a few inches apart initially and then thinned to a final spacing of 10 to 14 inches between plants.
Once the seedlings emerge, keep the area free of weeds, as young quinoa plants grow slowly at first and can be outcompeted. Although quinoa is drought-tolerant, consistent watering is beneficial until seeds mature. Once the seed heads start to develop, watering can be reduced, allowing the plants to begin the drying process naturally.
Harvesting and Processing Quinoa
The leaves will drop, and the seed heads will have dried to a pale yellow or red color. A good test for readiness is to press a seed with a fingernail; it should be difficult to dent. At this stage, the stalks can be cut and laid on a tarp or cloth to continue drying for a few more days.
After the seed heads are completely dry, the next step is threshing, which is the process of separating the seeds from the chaff. This can be done by rubbing the seed heads between your hands or shaking them inside a bag to dislodge the seeds. The lighter plant material can then be winnowed away with the help of a fan.
Wash the harvested seeds. Quinoa seeds are naturally coated with a bitter-tasting substance called saponin. To remove it, the seeds must be rinsed thoroughly in water. Soaking the seeds and changing the water several times is an effective method to ensure all the saponin is gone.