• (British) IPA: /ˈkiːnwɑː/, /kiːˈnəʊə/
  • (America) IPA: /ˈkinˌwɑ/, /k(w)əˈnoʊə/


  1. A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.
    • 1997, Derek B. Munro, Ernest Small, Vegetables of Canada, page 142 ↗,
      Chenopodium quinoa Will, (quinoa) is native to the Andes, and the seeds are a staple grain in parts of South America. The newly formed Canadian Quinoa Association anticipated growing about 400 ha of quinoa annually (Anonymous 1992e).
    • 1999 October, Lisa Turner, Have fun exploring the land of unconventional grains, Better Nutrition, page 70 ↗,
      Quinoa was cultivated about 3,000 years ago in the Andes mountain region, and was the favored crop of the Incas, who used it as a sacred plant in rituals.
    • 2007, Chittaranjan Kole, Pulses, Sugar and Tuber Crops, page 148 ↗,
      The oldest archeological remains of domesticated quinoa date to 5000 BC (Tapia 1979).
  2. The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour.
    • 2007, Mark Bittman, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, page 560 ↗,
      Turn the heat up to medium-high, add the quinoa, and sprinkle with salt and pepper.
    • 2007, Jonny Bowden, The 150 Healthiest Foods on Earth, page 78 ↗,
      Quinoa is another of those foods that keeps getting miscategorized—everyone thinks it′s a grain, everyone uses it like a grain, but it′s actually a seed.
    • 2009, Miriam Backes, Bob′s Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day, page 104 ↗,
      To use quinoa in a salad, spread it on a platter or baking sheet after cooking to allow it to cool and, more importantly, dry. Cooked quinoa can be stored in an airtight container in the refrigerator for up to 5 days.
  • French: quinoa
  • German: Quinoa
  • Italian: quinoa
  • Portuguese: quinoa, quinua
  • Russian: квино́а
  • Spanish: quinua, quínoa, quinoa

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