It’s a Seed, Not a Grain
Although it plays the roll of a grain in the kitchen, quinoa is in fact a seed that’s harvested from a plant related to beets and spinach. That makes it a pseudocereal in the technical parlance, which is a word more people should work into casual conversation.
Indigenous to the Andes, quinoa has been cultivated in Bolivia, Chile and Peru for more than 3,000 years. Capable of thriving in depleted, salty soils, the tall plant shoots up a spike of brightly colored flowers that come in a range of red and pink hues; the seeds that those flowers turn into are what end up in your bowl lunch from that health-food place down the block.
This article is from TakePart.com