Brilliant Rainbow Quinoa or Chenopodium quineoa is ornamental and great in landscape with it's array of colors yet thoroughly edible quinoa also. Quinoa is a cool season crop. It’s easy to grow, drought tolerant, and disease resistant with the seed harvest taking place in autumn before the first hard frost. The leaves (tastes like a salty spinach) are also edible, with a flavor similar to lamb's quarters (a close relative). As far as the seeds, they can be cooked, roasted, or ground into flour. Young leaves are delicious cooked like spinach. As suggested above, this blend has striking colors of hot pink, burgundy, red, orange, yellow, white, and green. Quinoa is an annual meaning it completes its life cycle in one growing season and won't return from its roots, but it readily reseeds itself if allowed to drop its plentiful colorful seeds, effectively giving the appearance of a perennial in your garden. 

This is a highly drought tolerant variety after it gets established however, plants that are watered occasionally (or rained on) respond with increased growth and yield.. Note that it's rich with amino acids, iron, magnesium, potassium, fiber, and vitamin E. Grow quinoa in a site that offers plenty of sun and well draining soil. Best grown in zones 3-10. 

Reaching only 4 feet in height, this variety offers a riot of colors, orange, pink, burgundy, white and yellow! Reaches 4'–7' tall, 18"–24" wide at maturity. As summer turns to autumn, keep an eye on your quinoa plants. You’ll notice the seed heads will start to dry as the plants mature. The leaves also fall from the plant as as harvest nears. Check for maturity by running a hand along a seed stalk. If seeds fall into your hand, it’s time to cut the seed heads. Before eating your homegrown quinoa you need to wash it good to remove saponin (plant chemicals that create a soapy lather in water, acting as a natural defense against insects and predators), a bitter tasting compound that coats the seeds.

Deer resistant. Not considered toxic to pets and can be nutritious in moderation, but it must be rinsed thoroughly, cooked without adding salt and served in small amounts. Remember, this is a seed, not a grain and contains saponins that need washing off so cooking it in water first should resolve that issue.