It is a pseudo-cereal, grown for its edible seeds that grows on the slopes of the Andes. Round quinoa grains resemble buckwheat but differ in color. Thus, quinoa comes in beige, red and black colors. The taste of the grain is a bit similar to rice, but with a creamy nutty aroma. Quinoa contains lots of dietary fiber, vegetable protein, fiber, folic acid. The grain contains vitamins of groups B, A, E, C, as well as zinc, selenium, manganese, iron, copper, magnesium, calcium, potassium, phosphorus and sodium. Has a positive effect on intestinal function. Quinoa is completely gluten-free. The grain is used to cook porridge in water or milk, to prepare paella and casseroles, to add to soups, salads, minced meat, dough, to serve as a side dish, to complement poultry and vegetables, to make a filling for baking. Quinoa is used instead of rice in pilaf. Quinoa well absorbs the aromas of herbs, spices, meat-based sauces, goes well with mushrooms, fish, tomatoes, herbs, olive oil, cheese. Before cooking, the grain must be well rinsed to get rid of the bitter taste. When boiling, the grains increase in size by 4 times. For the grain to be crumbly, it is pre-fried in a pan for 3 minutes.