Red Head Quinoa
110 days. Large, showy red/pink seed heads that stood out in our 2017 quinoa trial. Sturdy, high yielding strain with edible white seeds. Normally thriving in arid climates, Frank Morton has selected his strain for its ability to tolerate humidity without seed sprouting in the head, a critical trait for growing here in the Midwest. Quinoa (pronounced “keen-wa”) is an Andean gluten free grain that is high in protein. We love it in Quinoa Tabouli, or used like rice in hot dishes. Homegrown quinoa seeds need to be rinsed well before cooking to remove bitter compounds. Grown and adapted to the Great Lakes region for at least 5 seasons by John Sherck in Indiana. OSSI (Open Source Seed Initiative) Pledged Variety. WGS
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Growing Instructions (for USDA Zone 5b):
Sow in flats shortly before last frost or direct seed after danger of frost. Final spacing 12”.
Cut leaves and use as you would spinach. In wetter climates, ripening seed may begin to sprout in the seed head if kept wet. To avoid this, we recommend harvesting the plant early to hang dry under cover instead of waiting for it to begin to dry in the field. After threshing and winnowing, remove the natural soapy coating (saponin) by washing it off before consuming.
Seed Saving Instructions (for gardeners):
Quinoa is related to Lambs Quarter. If any of these plants are nearby they could cross-pollinate with Quinoa.