Quinoa (Chenopodium quinoa) is a naturally gluten-free pseudocereal native to the Andean region of South America. Although prepared like a grain, quinoa is actually a seed and provides complex carbohydrates, fiber, protein, minerals, and a diverse mixture of protective plant compounds. Quinoa is available in white, red, and black varieties, with white quinoa having the mildest flavor and softest texture when cooked. Red and black quinoa have firmer textures, earthier flavors, and distinct phytochemical profiles. Quinoa is especially valued for its high-quality plant protein and versatility in grain bowls, salads, soups, breakfast porridges, side dishes, and other meals.