Like Amaranth, Quinoa (Chenopodium quinoa) belongs to the Amaranthaceae plants.

Originating from South America as amaranth does, Quinoa forms one of the staple foods. It is particularly grown in the highlands of the Andes (4000 m). Quinoa is considered indispensable for this region, especially because maize, which could serve as an alternative, does not grow at this altitude.

Today, the cultivation in Bolivia and Peru is fostered by development projects.

The demands on the ground and the water supply of this plant are low. As several other cereals, quinoa is gluten-free and deals as a fully adequate and well tolerated substitute for people with gluten intolerance (celiac disease).