Quinoa
Names: Quinoa
Flavour: Quinoa has a mild, nutty flavour with a slightly chewy texture.
Growing season: Quinoa is typically grown during the spring and summer seasons when the weather is warm and there is ample sunlight.
Native region: Quinoa is native to the Andean region of South America, particularly Peru, Bolivia, Ecuador, and Colombia.
Traditional recipe: Quinoa can be used in a variety of dishes, ranging from salads and soups to pilafs and stir-fries. It is often cooked as a grain substitute and is known for its versatility in both savoury and sweet recipes.
Health properties: Quinoa is highly nutritious and is considered a complete protein, containing all nine essential amino acids. It is rich in fibre, vitamins (such as B vitamins and vitamin E), minerals (including iron and magnesium), and antioxidants. Quinoa is also naturally gluten-free, making it suitable for those with gluten intolerance or coeliac disease.
Seed-saving technique: Mark saves Quinoa seeds by allowing a portion of the plants to fully mature and dry on the stalk. Once the seed heads have turned brown and the seeds have become hard, he harvests them. Mark then removes the seeds from the seed heads and stores them in a cool, dry place for future planting.
Use in cover crops: Farmers in Jersey utilise Quinoa as part of their cover crops to feed the birds. Cover crops are grown to protect and nourish the soil during fallow periods. Quinoa provides food for birds, attracting them to the fields and benefiting local bird populations. The cover crops also serve to control erosion and improve soil health by adding organic matter when the Quinoa plants decompose.