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Quinoa — Ingredient · Foodgeist
Ingredient
Quinoa
Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumb
About
Quinoa, a species of goosefoot, is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds.
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
quinoa→ can grow in →salt concentrations as high as those found in seawater (40 mS cm−1)
“The crop has also demonstrated unusually high salt tolerance; many varieties can grow in salt concentrations as high as those found in seawater (40 mS cm−1)”
quinoa→ can survive →−8°C for up to 4 hours
“Quinoa also has a high degree of frost resistance, surviving −8°C for up to 4 hours, depending on phenological phase and variety.”
chia and quinoa antioxidants→ inhibit →rancidity development
“Rancidity development was inhibited by chia and quinoa antioxidants.”
Peer-Reviewed Optimal Ranges
Temperature
42.5°C
8170
Based on 4 papers
pH
7pH
711
Based on 3 papers
What science says
nutrition finding
“Regarding vitamin E, the highest value was shown by the Southern Vill”