Quinoa

But I digress.

Folks, these, yeah, Quinoa Jackson.

Yeah, Andy said it right there.

You know somebody's named Quinoa.

And they got a hyphen in it, so it's even better.

Spelled just like that.

I would be going more, like, sorghum or, or farro or something like that, or quinoa.

Hmm.

Quinoa's good.

They got lentils.

Like, uh, you're making me think of a Chipotle lunch, and they, I believe that...

Okay.

W- what is quinoa?

Quinoa.

[laughs] You wouldn't know it-

... because it's like, yeah, I think this is one of those like, you know, SAT is racist questions where, [laughs] like, you're like, "Ugh, how can you know..." Oh, also what happened is some of these lists had words in it.

Oh, let me, I'll show you another one.

I know it's-

...

Quinua, yeah.

I got it, I just didn't laugh.

I'm just-

right.

So this word is spelled Q-U-I-N-O-A.

Jack?

Quinoa.

Yeah.

But today in our salad we're using quinoa.

Quinoa is a grain that not a lot of people have confidence to cook with, I find.

I love it personally because it...

It's gluten-free, so it caters for all diet trees.

Well, it exists entirely because of life support crops.

Quinoa, which is botanically Chenopodium politicum, is exactly that.

The Altiplano averages less than ten degrees Celsius year-round.

If you attempt to cultivate wheat or corn up there, the cellular water inside the plant freezes, expands, ruptures the cell walls, and the plant basically turns to black mush.

Right.

And in the high Andes, where raising livestocks for meat is incredibly difficult and calorie intensive, getting those amino acids is literally a matter of life and death.

Quinoa has an exceptionally effective balance of these essential amino acids.

It provides a complete, high-quality protein source straight from the dirt.