Quinoa, that nutty sweet seed we curiously refer to as a grain, has shot up the food chain from obscure California-hipster dish to an American culinary mainstay.
Now, plant scientist Rick Jellen and a team of student researchers at BYU are digging in on a program that promotes the cultivation of hybridized quinoa strains, whose heat resistant qualities and soil adaptability make for a viable crop in communities where precarious climate conditions threaten food security