Quinoa (Chenopodium quinoa W.) is a truly surprising grain, native to the Andes it is adapted to high altitude agriculture and can be cultivated at 5000m above sea level. In fact, quinoa grows best on arid or semi arid soils at high altitudes yielding more and bigger grains where not much of anything grows than in more fertile valleys. The bitter saponin that surrounds grain serves a natural protection mechanism against pests ensuring good crop yields without use of chemical pesticides. Quinoa Real is able to withstand frost, droughts and grows on soils with a very high salt contents usually, it is the type of quinoa used for exports as the grain is bigger. Quinoa's unique characteristics have made it an important part of Andean nutrition, culture and religion. However, the grain's most praise worthy attribute is undoubtedly its high content in easy to absorb protein.

Quinoa has attracted increasing attention from nutritionists and health professionals as it represents a healthy and nutritious alternative to animal protein and cereals. Canawa, a less well known grain, is referred to as quinoa's little sister because it is darker and smaller although nutritionally, its mineral and protein content is higher than quinoa making it another wholesome grain from the Andes.