'AREPA AND QUINOA, CAMDEN MARKET, LONDON STREET FOOD, Quinoa is a flowering plant (Chenopodium quinoa) in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass like wheat or rice, but rather a pseudocereal botanically related to spinach and amaranth (Amaranthus spp.). After harvest, the seeds are processed to remove the bitter-tasting outer seed coat. Quinoa is rich in various nutrients; it provides protein, dietary fiber, B vitamins, and dietary minerals in amounts above those of wheat, corn, rice, and oats.[3][4] It is gluten-free, and virtually free of sodium, Vitamin A, and Vitamin C.[3] Quinoa originated in the Andean region of northwestern South America,[5] and was domesticated three to four thousand years ago for human consumption in the Lake Titicaca basin of Peru and Bolivia, although archaeological evidence shows livestock uses dating to an earlier period, 5,200 to 7,000 years ago.[6] Since the early 21st century—when quinoa became more commonly consumed where it is not typically grown, in North America, Europe, and Australasia—the crop value (market price) increased greatly with the rise in demand. The plant\'s growth is highly variable due to the number of different subspecies, varieties and landraces (domesticated plants or animals adapted to the environment in which they originated). However, it is generally undemanding and altitude-hardy; it is grown from coastal regions to over 4,000 m (13,000 ft) in the Andes near the equator, with most of the cultivars being grown between 2,500 m (8,200 ft) and 4,000 m (13,000 ft). Depending on the variety, optimal growing conditions are in cool climates with temperatures that vary between −4 °C (25 °F) during the night to near 35 °C (95 °F) during the day. Some cultivars can withstand lower temperatures without damage. Light frosts normally do not affect the plants at any stage of development, except during flowering. Midsummer frosts during flowering, a frequent occurrence in the Andes, lead to sterilization of the pollen. Rainfall requirements are highly variable between the different cultivars, ranging from 300 to 1,000 mm (12 to 39 in) during the growing season. Growth is optimal with well-distributed rainfall during early growth and no rain during seed maturation and harvesting. The plants are allowed to stand until the stalks and seeds have dried out and the grain has reached a moisture content below 10%. Handling involves threshing the seedheads from the chaff and winnowing the seed to remove the husk. Before storage, the seeds need to be dried in order to avoid germination.[19] Dry seeds can be stored raw until being washed or mechanically processed to remove the pericarp to eliminate the bitter layer containing saponins. The seeds must be dried again before being stored and sold in stores.'
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