Quinoa
[keen-wah, kee-noh-uh] /ˈkin wɑ, kiˈnoʊ ə/
noun
1.
a tall crop plant, Chenopodium quinoa, of the amaranth family, cultivated mainly in Peru, Bolivia, and Chile for its small, ivory-colored seed, which is used as a food staple.
/ˈkiːnəʊə; kwɪˈnəʊə/
noun
1.
a grain high in nutrients traditionally grown as a staple food high in the Andes
n.
1620s, from Spanish spelling of Quechua kinua.
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[kwin-oid] /ˈkwɪn ɔɪd/ Chemistry noun 1. a substance. adjective 2. .
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[kwin-uh-noid, kwi-noh-noid] /ˈkwɪn əˌnɔɪd, kwɪˈnoʊ nɔɪd/ adjective, Chemistry. 1. of or resembling . /ˈkwɪnəˌnɔɪd; kwɪˈnəʊnɔɪd/ adjective 1. of, resembling, or derived from quinone quinonoid quin·o·noid (kwĭn’ə-noid’, kwĭ-nō’-) adj. Of or containing quinone or resembling it in structure or properties.
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[kwi-noi-deen, -din] /kwɪˈnɔɪ din, -dɪn/ noun, Pharmacology. 1. a brownish-black, resinous substance consisting of a mixture of alkaloids, obtained as a by-product in the manufacture of and formerly used as a cheap substitute for it. quinoidine qui·noi·dine (kwĭ-noi’dēn’, -dĭn) n. A brownish-black mixture of alkaloids remaining after extraction of crystalline alkaloids from cinchona bark, used […]
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[kwin-awl, -ol] /ˈkwɪn ɔl, -ɒl/ noun, Chemistry. 1. . /ˈkwɪnɒl/ noun 1. another name for hydroquinone
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[kwin-l-een, -in] /ˈkwɪn lˌin, -ɪn/ noun, Chemistry. 1. a colorless, liquid, water-immiscible, nitrogenous base, C 9 H 7 N, having a disagreeable odor, occurring in coal tar, and usually prepared by oxidizing a mixture of glycerol and aniline: used as a solvent and reagent and to make dyes. /ˈkwɪnəˌliːn; -lɪn/ noun 1. an oily colourless […]