Quinoa

Quinoa, a plant species native to the Andes from the genus goosefoot in the foxtail family (Amaranthaceae) has been known as a cultivated plant for about 5000 years. The plants are undemanding and thrive up to altitudes of 4200 m. Their leaves are up to 15 cm long and up to 8 cm wide, initially green, later yellow, purple or red. The flowers are yellow, red, but also pink-orange to violet.

Nutritionally, Qinoa plays an important role. The leaves are eaten as vegetables or salad. The small 1.3 to 2 mm large seeds have a cereal-like composition and are an important staple food of the mountain people in the Andean highlands. Most types of Qinoa are gluten-free (see gluten below).

Cosmetics: Hydrolyzed quinoa is a hydrolysate obtained from the seeds of the quinoa plant by enzymatic hydrolysis, acid hydrolysis or other hydrolysis processes. It is used in cosmetic formulations.