Quinoa is a semi-cereal highly valued for its nutritional value. It is very rich in vegetable proteins (essential amino acids) that are easier to digest than animal proteins and have almost no fat.

Quinoa contains twice as much vegetable protein as rice, but less starch, which makes it sticky after cooking. It is also a good source of folic acid and vitamins B3 and B9, and minerals such as potassium, magnesium, phosphorus, iron and zinc. With a high calcium content it is suitable in diets for lactose intolerance as well as in diets for celiac disease being gluten free.

Black quinoa beans are the healthiest and contain the most nutrients of all quinoa species.