One of the mysteries of the English language finally explained.
1A plant of the goosefoot family found in the Andes, where it was widely cultivated for its edible starchy seeds prior to the introduction of Old World grains.
Chenopodium quinoa, family Chenopodiaceae
- ‘In August, he will plant beans, in October carrots and onions, in November barley and quinoa.’
- 1.1 The grain-like seeds of the quinoa, used as food and in the production of alcoholic drinks.
- ‘In the countryside, potatoes and grains, such as quinoa, form the staple diet.’
- ‘Eat a variety of colorful fruits and vegetables and whole grains like millet, quinoa, and whole wheat.’
- ‘We served it with quinoa, which I cooked with onions and herbs and served cold, and long-grain rice, served warm.’
- ‘For example, try quinoa in stuffed bell peppers, wild rice in salads and amaranth in soups.’
- ‘When you do choose breads and pastas, select only those made with whole grains (like quinoa, spelt, or wheat).’
- ‘Her secret to keeping her energy up is quinoa, a grain from the Andes mountains in Peru which was one of the staple foods of the Incas.’
- ‘For a complete meal, serve this savory dish with brown rice, quinoa or whole-wheat couscous, and steamed green beans.’
- ‘Eat lighter foods in general - whole grains such as quinoa or amaranth, spring vegetables such as asparagus, baby greens and carrots, and skin-friendly spices such as turmeric and cumin cooked into foods.’
- ‘Some Orthodox Jews have approved the use of quinoa, a grain introduced to the United States from the Andes in the past few decades.’
- ‘To get more fiber, she suggests eating five to nine daily servings of fruit and vegetables and one to four daily servings of whole grains like amaranth, barley, brown rice, millet, oats, quinoa, and whole wheat.’
- ‘These three staples, potato, quinoa, and maize, have all been used to make alcoholic drinks of varying potency.’
- ‘Now that it's cooler, she's eating foods like quinoa instead of cantaloupe.’
- ‘Wheat alternatives are buckwheat (without wheat added), rye, rice, oat, barley, amaranth, quinoa, and corn.’
- ‘Corn, rice, wheat, quinoa, teff, and other grains provide steady energy and filling fiber.’
- ‘A few whole grains you should add to your diet include brown and wild rice, barley, oats, kasha, quinoa, bulgur and buckwheat.’
- ‘Instead, focus on getting whole-grain baked goods, fresh produce and grain alternatives such as amaranth, quinoa and buckwheat.’
- ‘The primary sources of flour, for example, are potato, buckwheat, corn, rice and quinoa, all of which contain high amounts of carbs.’
- ‘Rotate oatmeal with grains like amaranth, millet, quinoa, rice, spelt, or toasted buckwheat.’
- ‘Gluten-free grains include rice, millet and quinoa, which can either be cooked as they are or bought as flour that can then be made into bread or puddings.’
- ‘Increase whole grains such as millet, buckwheat, quinoa, oats, rye and barley.’
Early 17th century: Spanish spelling of Quechua kinua, kinoa.
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