The pronunciation of quinoa is 'Keen-wah'.
This is a high-protein seed that is extracted from a vegetable, not a grain.
Since it is naturally gluten-free, it is suitable for coeliacs and gluten-intolerant people.
It thrives in a variety of climates, including limited rainfall, high elevations, scorching sun, freezing temperatures, and poor soil conditions.
It has been determined that there are over 120 distinct types of quinoa.
It includes pink, orange, and purple. The white, red, and black varieties are the most widely farmed and commercialised.
To cook quinoa, use the absorption method, just like you would with rice.