News & Information

Sequencing the Genome of Quinoa

Top of Mind with Julie Rose
  • Mar 9, 2017
  • 16:45

Guest: Jeff Maughan, PhD, Professor of Plant & Wildlife Sciences, BYU Quinoa has become a trendy menu item in whole food and vegetarian restaurants because of its outstanding nutritional value: high in protein, gluten-free, low glycemic index and an excellent balance of essential amino acids. If you’re attracted to superfood fads, this grain is for you. But the potential for quinoa goes beyond fad - the United Nations declared 2013 the International Year of Quinoa because it holds such promise for tackling hunger worldwide. . . if only it would grow well in the places people need it most.