Chenopodium quinoa Pedro's Improved Red Faro, Quinoa. Self-seeding annual, native to South America.
This is one of the most highly productive food grains that is easily grown by home gardeners in the temperate north. Does particularly well for gardeners in the North and for mountain gardens where nights are cold.
Quinoa seed contains a lot of saponins and these must be leached out before cooking. After the seed is dry and winnowed, you can wash out the saponins by placing the seed in fabric bags (loosely, a couple of pounds in each bag) and running through the wash and spin cycles in the washing machine. Obviously, do not add soap, you are trying to get RID of soap. Immediately remove the seed from the bags and dry on screens in a warm place where there is airflow, stirring hourly until seed is dry, which takes a couple of days.
Cook quinoa the same way as one cooks rice, and the resulting grain is texturally pleasant and naturally nutty. Extremely concentrated food source. When eaten along with black turtle beans, and with a little tomato and garlic added, all essential amino acids will be present.
Approximately 300 seeds per pack.