EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialA dish of red onion stuffed with quinoa, shallots, peppers, sunflower seeds and fresh thyme, served at Persil in Paris, May 23, 2022. (Joann Pai/The New York Times)
EditorialDishes at Mamey, clockwise from top left: a Caesar salad; wahoo ceviche; roti stuffed with callaloo and chickpeas; roasted beet and snow pea salad; and a quinoa and avocado salad in Coral Gables, Fla., on July 28, 2020. (Alfonso Duran/The New York Times)
EditorialUseful quinoa, Chenopodium quinoa. Handcoloured copperplate engraving after a botanical illustration by Walter Fitch from William Jackson Hooker's Botanical Magazine, London, 1838.