Abstract:
Quinoa (kee-noa, Chenopodium quinoa Willd.) is a nutrient-rich grain native to the Andean
region of South America. Quinoa has an outstanding ability to withstand drought and salt
and can grow in less fertile soil with minimal inputs. Today quinoa is considered a new crop
that is perfect to grow in climate-changing environments. Furthermore, quinoa can relieve
hunger and malnutrition in developing countries. Quinoa leafy greens seem to be relatively
easy crop to grow in both organic and conventional farming systems. Quinoa greens are also
rich in nutrients and phytochemicals beneficial to humans. The greens are also low in fat and
serve as a good source of fiber and calories Quinoa seeds are gluten-free, contain high
amounts of portein, lower in carbohydrates, higher in omega-3 fatty acids and are an
excellent source of amino acids important minerals and vitamins. Like quinoa grains, quinoa
leafy greens are rich in nutritional value. Quinoa leaves also retain health-promoting
properties such as being antimicrobial, anticancer, antidiabetic, and anti-obesity. Quinoa is a
drought-salinity and cold-tolerant crop that requires little water and fertilizer to grow. It can
be grown year-round (in the field or greenhouse). Quinoa leafy greens appear to be an ideal
vegetable crop that fits a climate-changing environment. Leafy greens can be prepared as
salads, stir-fried, sauteed, stewed, or steamed. In addition, it also contains higher levels of
potassium, manganese, copper, and moderate levels of calcium, phosphorous, sodium and
zinc. Quinoa greens also contain lower amounts of heavy metals like arsenic, cadmium,
cobalt, mercury and lead compared to spinach leaves. In Bangladesh, small farmers can
grow quinoa in the field for grain and in the field/high tunnel for leafy vegetable production.
