The history of quinoa is very ancient, in fact the first domestications of the plants were found at the time of the pre-Columbian populations -Maya and Inca. Its cultivation has been largely abandoned with the arrival of the Spanish conquistadors who have replaced this plant with more productive European cereals such as wheat and barley. Quinoa is currently grown throughout the Andean region, the United States, Europe, Asia and Africa. Quinoa is a very interesting food for its nutritional qualities: it is a very important source of protein, ranging from 12% to 18% depending on the variety, which is a way higher than any traditional cereal. Much more important is the amino-acid composition of those proteins as it contains high quantities of lysine which is the limiting amino acid of cereals. Even if the quantity does not fully meet FAO/WHO standards for the ideal amino-acid composition, quinoa proteins are however of very high quality as it completely satisfies the requirements of amino acids for adults and almost completely the requirement for children aged from 2 to 5, despite its scarce digestibility.