英和和英

発音

• (英国発音) IPA: /ˈkiːn.wɑː/, /kiːˈnəʊ.ə/
• (米国発音) IPA: /ˈkin.wɑ/, /kiˈnoʊ.ə/
• 韻: -əʊə

名詞

quinoa (countable and uncountable, plural quinoas)

1. A goosefoot (Chenopodium quinoa) native to the Andes and cultivated for its edible seeds.
   • 1997, Derek B. Munro, Ernest Small, Vegetables of Canada, page 142:

     Chenopodium quinoa Will, (quinoa) is native to the Andes, and the seeds are a staple grain in parts of South America. The newly formed Canadian Quinoa Association anticipated growing about 400 ha of quinoa annually (Anonymous 1992e).

   • 1999 October, Lisa Turner, “Have fun exploring the land of unconventional grains”, in Better Nutrition, page 70:

     Quinoa was cultivated about 3,000 years ago in the Andes mountain region, and was the favored crop of the Incas, who used it as a sacred plant in rituals.

   • 2007, Chittaranjan Kole, Pulses, Sugar and Tuber Crops, page 148:

     The oldest archeological remains of domesticated quinoa date to 5000 BC (Tapia 1979).

2. The high-protein dried fruits and seeds of this plant, used as a food staple and ground into flour.
   • 2007, Mark Bittman, How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food, page 560:

     Turn the heat up to medium-high, add the quinoa, and sprinkle with salt and pepper.

   • 2007, Jonny Bowden, The 150 Healthiest Foods on Earth, page 78:

     Quinoa is another of those foods that keeps getting miscategorized—everyone thinks it′s a grain, everyone uses it like a grain, but it′s actually a seed.

   • 2009, Miriam Backes, Bob′s Red Mill Cookbook: Whole & Healthy Grains for Every Meal of the Day, page 104:

     To use quinoa in a salad, spread it on a platter or baking sheet after cooking to allow it to cool and, more importantly, dry. Cooked quinoa can be stored in an airtight container in the refrigerator for up to 5 days.

派生した語

• → Welsh: cwinoa
• → Korean: 퀴노아 (kwinoa)

Further reading

• quinoa on Wikipedia.Wikipedia
• Chenopodium quinoa on Wikispecies.Wikispecies

アナグラム

• Aquino