Abstract
Quinoa (Chenopodium quinoa) is a member of the Chenopodiaceae, or goosefoot, family of dicotyledenous plants (Figure 1). Indigenous to the Andean region of South America, cultivated quinoa is grown primarily in the cool, semi-arid altiplano of Bolivia and Peru but is also adaptable to valleys and coastal foothills. Quinoa has been a staple food item in Andean culture since 3000 B.C and is sometimes referred to as Inca rice. Quinoa seeds can be boiled like rice or ground into a flour. The leaves are also edible, having a mild spinach-like flavor. It is still a major dietary component among the present-day Quechua and Aymara Indians (Wood, 1985).
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