Quinoa is a grain-like crop of a species of goosefoot, grown primarily for its edible seeds. It is a pseudo cereal as it is not a true member of the grass family. As a chenopod, quinoa is closely related to species such as beets and spinach.

Quinoa oroginated in the Andean region where it was successfully domesticated 3,000 to 4,000 years ago for human consumption. Archaeological evidence shows a non-domesticated association with pastoral herding some 5,200 to 7,000 years ago.

The nutrient composition is very good compared with common cereals. Quinoa grains are rich in essential amino acids and contain good quantities of calcium, phosphorus and iron.

After harvest, the grains need to be processed to remove the bitter tasting coating containing saponins. Quinoa grains are in general cooked the same way as rice and can be used in a wide range of dishes. Quinoa leaves are also eaten as a leaf vegetable, but their commercial availability is limited.

Quinoa was of great importance in the diet of pre columbian Andean civilization. It was second only to potato and maize was the third most important food item.

In contemporary times, quinoa has become highly appreciated for its nutritional value and high protein content of 14% by mass. Furthermore, it is a good source of phosperous, calcium, magnesium, iron and dietary fiber.

Quinoa is gluten-free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecologial Life Support System for long-duration human occupied spaceflights.

Quinoa in its natural state has a coating of bitter-tasting making it unpalatable. the bitter and soapy saponins act as laxatives. Most quinoa sold commercially in North America has been processed to remove this coating.

This bitterness has beneficial effects during cultivation, as the plant is unpopular with birds and requires minimal protection. The attempts to lower the saponin content of quinoa through selective breeding to produce sweeterand more palatable varieties has proved difficult.

In South America, Quinoa saponin has many uses outside of consumption, which includes detergent for clothing and washing, and as an antiseptic for skin injuries.The risks associated with quinoa are minimal, provided it is properly prepared and leaves are not eaten to excess.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice and couscous. Most boxed/packaged quinoa has already been rinsed for convenience, and cooking instructions therefore suggest only a brief rinse before cooking.

One cooking method is to treat quinoa like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 10–15 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it.

Alternatively a rice cooker can be used to prepare quinoa. Vegetables and seasonings can also be added to make a wide range of dishes. Chicken or vegetable stock can be substituted for water during cooking, adding flavor.

Quinoa can serve as a high-protein breakfast mixed with hney and almonds. Quinoa flour can be used in wheat-free and gluten-free baking.

Quinoa may be germinated in its raw form to boost its nutritional value. It activates its natural enzymes and multiplies its vitamin content. Quinoa has a short germination period: Only 2–4 hours resting in a glass of clean water is enough to make it sprout and release gases. This process, besides its nutritional enhancements, softens the grains, making them suitable to be added to salads and other cold foods.