A plant that is native from the Andean highlands, the grains have been consumed as food for more than 7,000 years ago in that region (Chile, Bolivia, Peru, Ecuador and Colombia). Since 1980, consumption has spread worldwide. It has a higher content of calories, protein, fat, fiber, calcium and iron than wheat. It is not a cereal but a gluten-free food with a high content of Omega-3 along with eight essential amino acids.The grain is consumed cooked, roasted or ground into flour for bread, cakes, salads, soups and stews. Food of excellent nutritional quality, devoid of toxicity and fully compatible with breastfeeding.