Quinoa is a recently re discovered grain, which belongs to the Chenopodium family of products with other products as Amaranthus and Kanhiwa. These grains were the staple food of Inca Empire along corn and potatoes. It is known that quinoa initiated cultivation as far as more than 5000 years ago in the Andeas of South America.

There are more than 17 varieties of quinoa, which grow from Northern part of Ecuador to southern part of Bolivia. But the quinoa that have most demand in the world is the real variety. As compared to other quinoa varieties, it shows higher protein content, higher saponine content, whither color grains and bigger grains. It is cultivated from Challapata to Llica in the Southern part of the Altiplano in Bolivia, sorrounding the Uyuni Salar. At the center of this geography of quinoa, is located Salinas de Garci Mendoza, where only quinoa is the possible agricultural survival because of harsh conditions for other vegetable products to grow. Quinoa there, grows in alcaline soils, with low temperature average during the year, very low use of water and low nutrient soils.

Quinoa is ideal for people who can not tolerate gluten in their food (known as Celiatic disease). Quinoa is gluten free, and its derivatives as quinoa flour and flakes are ideal for preparing dishes for Celiatics.