THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Market grains

A cookbook author is sold on quinoa and its kin

By Sheryl Julian
Globe Staff / January 3, 2007

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Teff is the tiniest grain and is often turned into the spongy Ethiopian bread, injera. Next comes amaranth; each pale dot is smaller than the head of a straight pin. The third smallest is quinoa (pronounced KEEN-wa), an important source of protein for the ancient Incas. (Full article: 1083 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass