Chenopodium quinoa, commonly known as Quinoa, is an annual herb that originates from the Andean region in South America, where it thrives in a variety of ecological settings including the high-altitude terrains of the Andes, as well as coastal areas. It is cultivated for its edible seeds, which are a staple food rich in protein, dietary fiber, B vitamins, and essential minerals, surpassing many traditional grains in nutritional content. Quinoa plants typically reach a height of 1–2 meters (3–7 feet) and feature a broad leafy form. The seeds are small, about 2 mm (1⁄16 inch) in diameter, and come in a spectrum of colors from white to red or black, depending on the cultivar. The plant is known for its adaptability to different environmental conditions, from sea level to altitudes over 4,000 meters (13,000 feet), with most varieties cultivated between 2,500 meters (8,200 feet) and 4,000 meters (13,000 feet).

Quinoa is valued for its resilience to varying temperatures and altitudes, making it a versatile crop for diverse climates. It is also appreciated for its minimal maintenance requirements and its ability to grow in soils with varying drainage. In cultivation, it prefers full sun exposure and moderate watering. Quinoa’s ability to withstand light frosts at any stage of growth, except during flowering, is notable. However, frosts during flowering can lead to pollen sterilization. The plant’s water needs vary among cultivars, but it generally prefers well-distributed rainfall during early growth and dry conditions for seed maturation and harvest. Quinoa is not only a food crop but also serves as an ornamental plant due to its striking foliage and seed heads. It is used in crop rotation for its soil-enriching properties and is a valuable addition to sustainable agriculture systems.CC BY-SA 4.0