Its homeland is South America, mainly Peru. It is a kind of herbaceous plant belonging to the Spinach family, similar in appearance and taste to grain. It has fleshy and nutritious leaves, inflorescences bloom, and these flowers turn into tiny seeds with rich nutritional value. The part that is eaten is these dried bead-like tiny seeds. It has a very high content of proteins, vitamins, minerals and fiber and does not contain cholesterol: there is no cholesterol in quinoa, which contains vitamins A, B, C, D and K. It also contains calcium, iron, zinc, magnesium, phosphorus and plenty of fiber.

The taste and smell of quinoa are not very dominant, they have a specific aroma. Quinoa, which is extremely light and tasty, can be used in all dishes where bulgur and rice are used. Generally, 2.5/3 measures of water are required for 1 measure of quinoa. When thin white lines begin to appear on it
when it is boiled, it means that it is cooked