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Garden Tips from the Micro Farm Project: How to Grow Quinoa

Updated on April 05, 2016

Grow High Protein Quinoa ("Keen-Wa") in Your Own Backyard

Quinoa is truly an amazing pseudo-grain whose seeds are considered a complete protein. Its high protein content is a very fortunate anomaly in the plant world.

Though it is a broad leaf plant and does not belong to the same horticultural family as grasses that are grown for grains (such as wheat, oats and barley), it is nonetheless considered a grain. It differs from the more traditional grains in that it blooms with lovely red or purple flowers before it goes to seed. The seeds are used like typical grains to make flour, soups, cereals, and alcohol.

Quinoa began to be cultivated in the South American Andes as a staple food prior to 3,000 B.C.. The ancient Incas revered it as sacred, and called it la chisiya mama, the mother grain. Every year at planting time, the Inca emperor would traditionally use a solid gold taquiza (planting stick) to plant the first seed. In celebration of the harvest, the Incas drank a fermented quinoa beer, chicha, and made sacrifices of animals, cloth, food, and even children. Quinoa was a source of sustenance for Incan armies, which would march for days on end eating "war balls," a mixture of fat and quinoa.

In 1532, Spanish explorer Francisco Pizarro reached the Andes. Within a year, Pizarro's men had destroyed most of the quinoa fields, and the Incas were forbidden to practice their ancient ceremonial rituals that centered on quinoa. Quinoa declined to a minor grain know only to isolated mountain villages that continued to cultivate it in secret.

Following centuries of obscurity, interest in Quinoa began to revive in the 1970s when it was imported to the U.S. by a pair of Americans who had been introduced to quinoa while studying spirituality in Bolivia. However, though quinoa is grown all over the world, most of the quinoa that is on the market today is grown in its native Andean mountain region. In Peru, Chile and Bolivia, quinoa is now widely cultivated for its nutritious seeds, which are referred to as "little rice."

Because of its high protein content, quinoa has become highly valued to vegans and vegetarians as a wonderful vegetative protein source. The popularity of quinoa has benefited the Andean farmers who grow it. However, while the growers benefit from the higher pricing afforded by the increased demand, price increases have made quinoa less affordable to the local Andean people who rely on it. The subject of intense debate, questions about the sustainability of the quinoa market have given pause to many socially-minded consumers who are weighing the health benefits of eating quinoa with the unintended consequences to others.

As a gardener, the answer seems clear to me...grow your own! Here is how to plant quinoa, as well as how to grow, harvest, cook and preserve this deliciously healthy grain.

Photo credit: RahelSharon @ Flickr.com

Photo credit:  roboppy on Flickr
Photo credit: roboppy on Flickr

Quinoa Facts and Climate Requirements

Days to germination: 4 to 5 days

Days to harvest: 90 to 120 days

Light requirements: Full sun. Short days lengths are optimal.

Water requirements: To germinate seeds and support seedlings, water on a regular schedule, keeping the evenly moist. Once plants are established, water occasionally during dry spells, allowing the first few inches of soil to dry between watering. During seed head development and harvesting, dry conditions are optimal.

Soil: Well-drained and fertile, with compost amendment. Mulch the top of the soil when seedlings are several inches tall to inhibit weeds, retain moisture and regulate soil temperature.

Temperature: Optimal growing conditions are in cool climates with temperatures ranging from 25°F during the night, to 95°F during the day. Quinoa withstands light frosts, except during flowering, which can cause sterilization of the pollen.

Container: The size of the quinoa plant makes it not suitable for container growing.

Photo credit: Robin Stott at geograph.org.uk
Photo credit: Robin Stott at geograph.org.uk

Planting Quinoa

When the last frost has passed in the spring, sow quinoa seeds directly in the ground. Quinoa sprouts best in a soil temperature of 60 degrees Fahrenheit. Be certain to plant early enough in the season so that the harvest is complete before ambient temperatures rise above 90 degrees Fahrenheit, as higher temperatures impede quinoa growth and seed development. In warmer climates, seeds can be sown in late summer or early fall for a winter bloom.

Loosen the soil and add a layer of compost. Prepare rows, spacing them a foot apart. Along each row, plant 2-3 quinoa seeds every 10-12 inches. Cover the seeds with a thin layer of soil, no more than 1/4 inch deep. When the seedlings appear, thin to one plant every 10-12 inches. Replant seeds within one week in areas that have not sprouted.

For precise information about optimal planting dates in your area, do an internet search for your local university extension offices, which generally have planting schedules available for the public and often post them online.

Quinoa Seeds - Interesting Facts about Quinoa Seeds and the Versatile Quinoa Plant

The heirloom seed varieties shown below are from open-pollinated, non-gmo plant stock. They are an excellent option for seed-savers who require seeds that produce a similar crop year after year.

1 gram of seed will sow a 50 foot row. An acre requires approximately a pound of seed. Ten plants will yield roughly 1 pound of grain, depending on your growing conditions.

Plant enthusiasts may have noticed the similarity between Quinoa and Amaranth. Both are broad leaf plants whose seeds are used as grains. However, Amaranth is a warm-season plant, while Quinoa is a cool-season plant. For this reason, Amaranth and Quinoa plantings can be made successively for a spring and fall harvest.

According to information on the seed packets shown below, quinoa is deer resistant. A versatile plant with multiple uses, it makes a striking ornamental flower, as well as a food source. Even the young leaves are edible, to be eaten either raw or cooked.

When I make garden purchases on Amazon, I look for suppliers who offer free shipping, such as Hirt's Gardens that ships orders over $6 for free. Additionally, Amazon Super Saver shipping is free for qualified orders of $25 or more, so I tend to plan my orders accordingly and stock up.

Quinoa vs. Lambsquarters
Quinoa vs. Lambsquarters

Cultivating Quinoa

Best Practices to Increase the Harvest

Keep planted areas evenly moist, but not water-logged, until seedlings sprout. When growth appears, keep the area as moist as a wrung-out sponge, allowing the soil to dry out somewhat between watering. Seedlings are just as easily killed by too much water as too little, so diligent observation is necessary when the plants are small.

Quinoa is an adaptable, drought-tolerant plant. It thrives in rich, well-drained soil. Once established, it can produce an abundant harvest under dry conditions. During seed head production and harvest, dry conditions are optimal.

Quinoa sprouts very quickly, but then growth slows and is easily impeded if crowded by weeds. For this reason, weeding around seedlings is essential. Use caution, however. Quinoa is closely related to lamb's-quarters, a common garden weed that is much smaller than the quinoa plant. Their seedlings look very similar, to take care when weeding not to mistake the two plants and accidentally pull up your quinoa. Some varieties of quinoa have a distinctive red or purple cast that distinguishes it from other weeds.

Once quinoa reaches a foot in height, growth becomes more vigorous and less susceptible to weed crowding. Continue to remove lamb's-quarters, also known as pigweed, because it can cross-pollinate with its cultivated cousins and reduce the quality and quantity of your quinoa harvest.

Cabbage Looper by J008 on Flickr
Cabbage Looper by J008 on Flickr

Quinoa Pests and Diseases

Pests: Quinoa has few pest problems. As a defense against predators, seeds are coated with a bitter substance called saponin, which deters most birds and other pests from eating the grain. Aphids, flea beetles, leaf miners and other insects will attack and eat the tender leaves. Keep them away from tender shoots by spraying with a natural, pyrethrin-based insecticide. Mature plants are generally not harmed by a small amount of insect damage.

Caterpillars, such as cabbage loopers, may be attracted to your quinoa leaves. If you see a few of them, simply remove them manually. For larger infestations, sprinkle around the base of the plants with food-grade D.E. (diatomaceous earth) or treat with B.T. (Bacillus Thuringiensis.) Both treatments are organic and not harmful to humans if used according to the directions on the package.

Diseases: Quinoa is susceptible to few diseases. Viruses found on spinach and beets have been may be transmitted to quinoa by aphids or leafhoppers. However, these viruses do not seem to have a significant effect on grain production.

Quinoa can be damaged by mildews and molds if soil is waterlogged or weather conditions are persistently rainy. Prevent these conditions by allowing soil to dry out between watering.

Photo credit:  net_efekt on Flickr
Photo credit: net_efekt on Flickr

Harvest and Storage of Quinoa

Quinoa is ready for harvest in 90-120 days. While you are waiting, pick some of the young, nutritious leaves to add to your salad, or steam them to use as greens.

When the leaves have fallen and only the dried seed heads remain on the stalks, quinoa is ready to harvest. As long as the weather is dry, the seeds will withstand a few light frosts. Allow the seeds to dry out naturally on the stalk if the weather is dry. If the weather is wet, however, remove the stalks and lay them out to dry in a barn, shed or other area that is sheltered from the rain. Dry the seeds until they are difficult to dent with your fingernail.

The dry quinoa seeds are easy to harvest. Using a gloved hand, seeds can be easily stripped upwards off the stalk.. A hard shake should also free the majority of seeds. There are no hulls to remove. You can "winnow" or blow away small pieces of dirt or debris by pouring the grain from one container onto another in front of a gently blowing fan. Or use a screen to sift the grain.

Instructions for screen winnowing amaranth grain, a close relative of quinoa, is found at The Real Seed Catalogue.

Thoroughly dry the quinoa grains before storing by spreading them out in the hot sun or in near an indirect heat source. Dried quinoa grains should be stored in air-tight containers in a cool, dark location. Quinoa will store in this way for up to six months.

Photo credit:  sweetbeetandgreenbean on Flickr
Photo credit: sweetbeetandgreenbean on Flickr

Washing and Cooking Quinoa

Before cooking and eating quinoa, it must be washed. The bitter saponin seed coating that keeps pests away can also be very unpleasant to humans. So, don't skimp on the washing.

Almost any washing technique will work, as long as the quinoa is rinsed until the water no longer shows any evidence of foaming (saponin is very soapy). One method is to whirl the grain in a blender with cool water on the lowest speed, changing the water until it is no longer frothy. It make take five or six water changes to achieve the desired result. Another technique is to put a loose-weave muslin bag of quinoa in the washing machine and run a cool-water rinse cycle. Substitute a pillowcase or a stocking if you do not have a muslin bag.

After rinsing, quinoa is ready to be cooked. Bring equal volumes of water and quinoa to a boil. Reduce the heat to a simmer, and cook with the lid on until all the water is absorbed, approximately 12-15 minutes. For a more porridge-like consistency, use a little bit of extra water.

In its raw form, quinoa can also be germinated to activate its natural enzymes and boost vitamin content. A short germination period of 2-4 hours resting in a glass of clean water is enough time for quinoa to sprout and release gases. Besides enhancing nutrition, this process also softens the seeds, making them suitable to be added to salads and other foods in their raw form.

A fascinating article on the Eating Chilean website discusses quinoa and spotlights two delicious recipes, Salmon Ceviche on a quinoa bed and a traditional Quinoa Pudding. Visit Chilean Quinoa to learn more.

Keep reading for a delicious Quinoa Chicken Salad recipe, posted below.

Quinoa Nutrition

Quinoa is a nutrient-dense food. The grain is lower in sodium and is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than the more common grains, including corn, barley, and barley. Rinsing away the saponin seed coating does not reduce the mineral content. In addition, the protein content and quality in the quinoa grain is superior to most other grains. Other parts of the plant are edible, as well. The leaves are highly nutritious, similar in texture and nutritional value to spinach.

Due to its high nutritional value and low glycemic index, quinoa is a rising star in the in the culinary world. However, while quinoa is gaining in popularity, it is still a lesser-known grain. Though common on vegetarian and health-conscious menus, mainstream restaurants do not generally offer quinoa amongst their entrée options. Furthermore, if quinoa is not prepared properly, it may have a bitter taste that can be unpleasant to the pallet.

What about you? Are you keen on quinoa...or not?

I love it!


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    • anonymous 2 years ago

      Quinoa is a wonderful grain. We use it in place of rice when having stir fry or as a side dish prepared as a pilaf. It also gives a nice texture in muffins or corn bread (cooked and stirred in). Its pretty much endless in the way you can use it.

    • anonymous 2 years ago

      It is an amazing food: I have treated it like potatoes (with sour cream, chives and bacon), like rice (it makes a nice side dish with butter and herbs or a faux rice pudding), and like pasta (try it with alfredo sauce). I even deep fried a bit and sprinkled it on a salad to give some crunch. I like to cook big batches, portion the cooked quinoa into 1/2 cup servings onto a cookie sheet, freeze them, then store in a bag in the freezer. It is also a great grain addition to homemade dog food, especially for rescue dogs that have been lacking in nutrition. I'm growing my own this year. Wish me luck!

    • anonymous 2 years ago

      I eat it in place of rice

    • anonymous 3 years ago

      Quinoa makes excellent salad!!!

    • microfarmproject 3 years ago

      @anonymous: Yes, it does sound confusing. A hard freeze or frost occurs when temperatures dip below freezing for more than four hours. A light frost occurs when temperatures dip below freezing long enough for ice crystals to form, but not long enough to freeze the interior of most plants.

    • anonymous 3 years ago

      great article, but a bit confusing to say optimal temperature range is 25 degrees F to 95 degrees F and later that it can take a few light frosts. 25 is colder than a light frost, isn't it?

    • Stockservice 3 years ago

      I started using quinoa when I was cut off from cous cous due to my Gluten intolerance. Kilbasa sausage is what I make it with

    • anonymous 3 years ago

      I love quinoa, and never thought about growing my own, thanks for this information, pinned it. I also just blogged on quinoa along with a recipe.

      Followed you here from the Farmgirl Friday Blog Fest.

    • anonymous 3 years ago

      I LOVE QUINOA! I had NO CLUE that i could grow it. We prefer the black and red to the traditional quinoa and this will be our first year with a garden so I have nothing to lose by trying it! I am having a linky party on my site today and monday at ttp://www.frugalfitfamily.com - please stop by if you can!

    • anonymous 3 years ago

      Cool idea! We love Quinoa.

      I found you today at Family Home Life's Linky. I hope you get a chance to stop by my blog and leave a comment, too!

      ~ Megin of VMG206


    • anonymous 3 years ago

      I learned more than I ever expected to learn about quinoa...which coincidentally I have been mispronouncing to this point. Thanks for linking up with the MTMmixer this week! :)

    • drcarl 3 years ago

      Quinoa is delicious. If it tasted like dirt I'd eat it because it's SO good for you! Do you water with filtered water? I do. Check out my first lens HERE!

    • anonymous 3 years ago

      Quinoa is a bit of an acquired taste for some people, but definitely worth it!! So many nutrients. It's like a SUPER food!!

    • anonymous 3 years ago

      It's delicious, especially with lemon juice in a salad-like dish.

    • ChefWilliam 3 years ago

      Love it however I have never planted my own crop. I will give it a try this year

    • EllieHarper 3 years ago

      Huge fan of quinoa. Great health benefits and not an expensive food. I am always looking for new recipes with it.

    • tracy4 lm 3 years ago

      Well you're making me a believer now. might try it out soon.

    • Fridayonmymind LM 3 years ago

      Yes, just a beginner quinoa user.

    • SteveKaye 3 years ago

      I bought quinoa flakes that I add to oatmeal. Delicious!

    • anonymous 3 years ago

      Definitely going to try it.


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      • laurenrich 3 years ago

        I have not tried quinoa, but I have been reading a lot about it lately. Thanks for sharing this information.

      • anonymous 3 years ago

        Quinoa has become so popular! I haven't tried it, but I know a lot of people who love it. Thanks for sharing at Pinworthy Projects.

      • anonymous 3 years ago

        I haven't tried it yet but have bought some.

      • suepogson 3 years ago

        I haven't tried it but I would certainly like to!

      • shahedashaikh 3 years ago

        Have not tried it but reading its benefits would love to.Thanks for sharing and congrats on being on the homepage.

      • Gayle Dowell 3 years ago from Kansas

        I've not had it so I'm not sure.

      • anonymous 3 years ago

        I know it is healthy but I don't really like it.

      • Tom 3 years ago

        I've never tried quinoa.

      • miller83 3 years ago

        My girlfriend is. But I've not been converted yet. For me I think it depends What I eat it with?

      • missmary1960 3 years ago

        I honestly don't care for quinoa. It's not for everyone :)

      • Enay 3 years ago

        I will definitely try it as a substitute for rice.A brilliant lens

      • anonymous 3 years ago

        Not sure...haven't had it before.

      • anonymous 3 years ago

        Not a huge Quinoa fan but very intrigued by the idea of growing it!

      • Countryluthier 3 years ago

        Can't say the name of it but I thank you MFP for bringing it to this ole farm boy's attention. Hope to give it a try growing and eating some day. COUNTRYLUTHIER blessed indeed!

      • MaureenCee 3 years ago

        I would like to try it but buying it commercially makes me wonder how it was grown although I haven't as yet seen it in the shops here. I might try getting some seeds and just growing a few plants and see how it goes. I never knew exactly what is was so I've learnt something here today thank you.

      • nicey 3 years ago

        I have never tasted it although I love eating vegetables.

      Photo credit:  roboppy on Flickr
      Photo credit: roboppy on Flickr

      While potato and pasta salads are perennial favorites, they are seriously lacking in protein and are generally held together by oily mayonnaise or dressings. Not so with quinoa salad! High in protein, tossed with a light vinaigrette with a nutty,fruity flavor, this salad makes a nice lunch or dinner side dish. Take it to your next potluck!

      Feel free to adjust the amount or the kinds of dried fruits and nuts in this salad, according to your preferences.

      • Prep time: 25 min
      • Cook time: 15 min
      • Ready in: 40 min
      • Yields: Serves 6


      • 1.5 cup dry quinoa
      • 2 tbsp honey or agave syrup
      • The juice of two medium-sized lemons
      • 2 tsp Dijon mustard
      • 1/4 cup of olive oil
      • 2/3 cup of chopped peanuts or almonds
      • 1 diced Granny Smith apple
      • 1/4 cup sultanas or golden raisins
      • 1/4 cup dried cranberries or dried cherries
      • 1/4 cup chopped dried apricots
      • 1 small red onion (diced)
      • 1/2 cup chopped Italian parsley
      • 2 chicken breasts (cooked and chopped)
      • Salt and pepper to taste


      1. Cook quinoa according to package instructions or the instructions described above. Remove from the stove and allow it to cool.
      2. In a small bowl, stir together honey, lemon juice, and Dijon mustard. Add olive oil, whisking briskly until blended.
      3. Using a large bowl, toss together all of the ingredients. Add salt and pepper to taste. Serve at room temperature or chilled. Flavors tend to improve overnight when stored in the refrigerator in a covered container.
      4. Quinoa Chicken Salad can be stored in the freezer. Thaw completely in the refrigerator before serving.
      Cast your vote for Quinoa Chicken Salad

      Ask questions or submit comments here. If you have a related recipe or webpage, feel free to post a link. Kindly link back to this lens from your site, in return.


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        • nicenet profile image

          nicey 3 years ago

          I would like to ask if quinoa can be grown in tropical countries?

          Thanks for the information.

        • microfarmproject profile image

          microfarmproject 3 years ago

          @nicenet: Yes, it can! Quinoa actually prefers tropical climates.

        • LadyDuck 3 years ago

          I tried to grow quinoa in my garden (I an in Swtzerland), but even if protected, it did not survive the Winter.

        • askformore lm profile image

          askformore lm 3 years ago

          I have often eaten quinoa, but never grown it.

        • Rosetta Slone profile image

          Rosetta Slone 3 years ago from Under a coconut tree

          We have a farm in the tropics and I always thought it wouldn't grow here because it comes from a cold mountain climate. You've convinced me to try!

        • Elyn MacInnis profile image

          Elyn MacInnis 3 years ago from Shanghai, China

          Quinoa is so interesting - I had never heard of it until the last 20 years or so. Nice to know I could grow it if I wanted to.

        • Linda BookLady profile image

          Linda Jo Martin 3 years ago from Post Falls, Idaho, USA

          What a great idea - to grow your own...

        • anonymous 3 years ago

          Thank you for this post. I have seen the seeds in catalogues this year but was afraid to try it. I am adding it to my list of seeds for next year. The first time I prepared it, I didn't know you had to rinse it. I thought it was pretty nasty. Then my friend told me to rinse it and now I love it.

        • DigiDollars profile image

          DigiDollars 3 years ago

          I enjoy eating Quinoa very much. I have only just started eating it, however it has been a real treat.

          Thanks for the great lens.

        • AshleysCorner profile image

          AshleysCorner 3 years ago

          Yumm! Quinoa sound great! Can't wait to try it!

        • graphite75 profile image

          Tom 3 years ago

          I like to garden, but I've never tried guinoa. I'll have to try it sometime and see if it is something I'd like to grow.

        • RinchenChodron 3 years ago

          Wow - sounds like a delicious recipe! I'm going to try it.

        • blessedmomto7 profile image

          blessedmomto7 3 years ago

          Great lens. I love all kinds of quinoa recipes.

        • EmmaCooper LM profile image

          EmmaCooper LM 3 years ago

          Interesting lens. Blessed by a SquidAngel :)

        • shahedashaikh profile image

          shahedashaikh 3 years ago

          A really informative lens

        • Mary Stephenson profile image

          Mary Stephenson 3 years ago from California

          Very interesting article. I have heard of quinoa but have not tried it. Maybe some day I will give it a try, but will not grow it.

        • anonymous 3 years ago

          Great info! Thanks for sharing this on The Creative HomeAcre Hop!

        • anonymous 3 years ago

          Great information on quinoa. I will have to pin this. Would you care to share it at my Healthy Tuesday hop? ahumblebumble.blogspot.com

        • microfarmproject profile image

          microfarmproject 3 years ago

          @anonymous: That would be wonderful!

        • anonymous 3 years ago

          This is an excellent example of superior writing. It's been very useful for me. Everything is very open and represents very clear explanation of issues. Really blogging is spreading its wings quickly. Your write up is a good example of it. Your website is very useful. Thank you for your post, I look for such article along time, today I find it finally this postgive me lots of advise it is very useful for me. I will pay more attention to you , I hope you can go on posting more such post, I will support you all the time. This was just what I was on looking for. I'll come back to this blog for sure! I bookmarked this blog a while ago because of the useful content and I am never being disappointed. Keep up the good work.


        • Kumar P S profile image

          Kumar P S 3 years ago

          Great lens ! Informative. Thanks for sharing.

        • anonymous 3 years ago

          Love the history you shared on quinoa. As always you have shared a wonderful, informative post. Thanks so much for sharing at Transformed Tuesday.



        • DanatheScribe 3 years ago

          Absolutely wonderfully informative lens! I have bookmarked it as I plan to try my hand at planting some. Thanks for sharing.

        • Elyn MacInnis profile image

          Elyn MacInnis 3 years ago from Shanghai, China

          Thank you for the long list of references - that's really helpful.

        • aylsbillones1 profile image

          aylsbillones1 3 years ago

          Very informative, thanks for sharing

        • TapIn2U profile image

          TapIn2U 3 years ago

          Thank you for the information! Sundae ;-)

        • atsad141 profile image

          atsad141 3 years ago

          Read also "Quinoa is the most complete superfood" http://babymomhealth.com/quinoa-is-the-most-comple...

        • Craig O profile image

          Craig O 3 years ago

          Very informative,I don't have any links to post but just wanted to say I found this to be great info, I am looking to do something similar in my backyard (probably on a smaller scale) and I appreciate the info.

        • squidoopets profile image

          Darcie French 3 years ago from Abbotsford, BC

          Having relatively recently stopped eating meat for the sake of not participating in harming animals, I know I need to get alternate plant based protein. I'll have to give quinoa (and thanks for how to pronounce it, too) a try.

        • happynutritionist 3 years ago

          Thank you for this wonderful article. I have a couple web pages that were done some time back, I've added a link to this to each, the first is http://www.happynutritionist.com/2013/01/quinoa.ht... and the second is http://wizzley.com/quinoa/ Thanks again, love your tips.

        • anonymous 3 years ago

          Thanks for this nice info, great lens

        • JoshK47 3 years ago

          I'm always game for growing my own food! Blessed by a SquidAngel!

        • SteveKaye 3 years ago

          Thank you for publishing this lens. I'm glad to know more about growing quinoa. By the way, quinoa and amaranth attract birds.

        • Muebles de host profile image

          Muebles de host 3 years ago

          very nice lens. thank you

        • anonymous 3 years ago

          I really liked this article on Home & Garden â¦..its great information on growing quinoa..contents are understandable and worth to be noticedâ¦it is going to help people find their next insight into grooming up their homes and garden..


        • anonymous 3 years ago

          Burning quinoa is terrible. I haven't been able to find any quinoa solutions. Are there any? Or is burning it the point of no return?

        • laurenrich 3 years ago

          I have not tried quinoa, but this is an excellent lens. It is very informative. Thanks

        • anonymous 3 years ago

          This is something I have been meaning to try. Thanks for sharing the information.



        • anonymous 3 years ago

          Great info! Thanks for sharing on The HomeAcre Hop!

        • growownfood6 3 years ago

          It is a habit, born more out of curiosity than need. While buying quinoa at the local mart per week, I often fantasize that I may one day start growing the same in my back-yard.

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