Biobio Quinoa

Chenopodium quinoa 

Seeds per pack ~ 200

Germination: 93%  Jul 2024 Packed for 2025

Origins and History

Biobio Quinoa is an heirloom variety originating from the Biobío region of southern Chile, an area known for its diverse agroecological traditions. Unlike the high-altitude quinoas of the Andes, Biobio was developed in temperate lowland valleys, making it particularly well-suited to regions with cooler, shorter summers. This adaptation highlights the wide ecological range of quinoa and demonstrates its historic role as a staple food across different climates in South America.

Appearance and Characteristics

The plants of Biobio Quinoa typically grow to 3–5 feet tall, with branching stems and leaves that resemble spinach in shape. The seed heads are dense, upright, and colorful, ranging from pale ivory to soft rose tones at maturity. The seeds are small, rounded, and cream-colored, covered with a natural bitter saponin coating that must be removed before consumption. Biobio is valued for its uniformity and ability to mature reliably in cooler regions.

Culinary Uses

As with other quinoa varieties, Biobio is a high-protein grain alternative, containing all nine essential amino acids. Once rinsed to remove saponins, the grains cook quickly into a fluffy texture with a mild, nutty flavor. They can be used in pilafs, porridges, salads, soups, and baked goods, or ground into flour for gluten-free baking. Its versatility and nutrition have made quinoa a staple in both traditional and modern kitchens.

Growing Tips 

Biobio Quinoa is well-suited for USDA Zones 4–9, thriving in temperate regions where summers are mild and not excessively humid. It prefers well-drained soil and full sun. Sow seeds directly into the soil after the danger of frost has passed, at a depth of about ¼ inch. Rows can be spaced 12–18 inches apart, with thinning to 8–12 inches between plants for best growth. Quinoa tolerates drought once established but benefits from consistent moisture during germination and early growth.

Harvesting Guidance

Quinoa is typically ready for harvest 90–120 days after sowing, depending on local conditions. Plants are mature when the leaves have yellowed and dropped, leaving the seed heads standing full and dry. Harvest on a dry day, cutting the seed heads and allowing them to cure further in a well-ventilated space. Once thoroughly dry, thresh to release the seeds and winnow to remove chaff. Before cooking, rinse the seeds thoroughly to wash away the bitter saponin coating. Properly dried and stored quinoa will keep for months, maintaining its flavor and nutritional quality.