ABSTRACT
Quinoa (Chenopodium quinoa) is a species of goosefoot (Chenopodium), a grain crop grown primarily for its edible seeds. It is a staple food of ancient civilizations and got originated in the Andean region of South America. It is a tiny seed that looks like a cross between sesame seeds and millets. The name Quinoa is derived from the Spanish spelling of the Quechua name kinwa or occasionally “qin wah”. All crops, referred to as pseudocereals, resemble in function and composition those of the true cereals. Quinoa may benefit high-risk group consumers, such as children, the elderly, high-performance sportspeople, individuals with lactose intolerance, women prone to osteoporosis, people with anemia, diabetes, dyslipidemia, obesity, and celiac disease due to its properties including a high nutritional value, therapeutic features, and gluten-free content. In this chapter, various products of quinoa are discussed in detail with their nutritional benefits and processing methods.
