ABSTRACT
Quinoa (Chenopodium quinoa Willd) belongs to the family of Chenopdiaceae, and is native to the Andean regions of South America. Its cultivation is expanding due to its nutritional benefits and agricultural versatility to contribute to food security in various countries. It is a low glycemic cereal and gluten free. Its nutritional values are higher than traditional cereals and its active compounds help to reduce risk of various diseases (e.g., celiac disease, diabetes). In this chapter, the structure, origin, processing of quinoa grain, product development, nutritional aspects, chemical compounds, and health benefits are discussed.
