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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 (Nowak 2016, Bazile 2016, Maradini 2015, Abugoch 2009). The grain is consumed cooked, roasted or ground into flour for bread, cakes, salads, soups and stews.
It is a food of excellent nutritional quality, devoid of toxicity and fully compatible with breastfeeding.
For the prevention and management of cow's milk allergy, quinoa has been suggested as an alternative source to cow's milk proteins in commercial follow-up infant formulas due to its high-quality protein content. (Maryniak 2022)