Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.)

The pseudocereal quinoa (Chenopodium quinoa Willd.) is a crop that has endured the harsh climate conditions of the Andean region in South America since ancient times. Because of its stress-tolerant characteristics (the plant is cold, salt and drought tolerant) and of the high seed nutritional value and biological properties, quinoa has been described as one of the grains of the 21st century; and FAO launched the International Year of Quinoa in 2013. Quinoa seeds, and to some extent its leaves, are traditionally used for human and livestock consumption in the Andean region. Nowadays, quinoa cultivation has crossed continental boundaries to reach Europe. It is cultivated in France, England, Sweden, Spain, Denmark, Finland, Holland and Italy. It is grown in the United States and Canada, as well as in Kenya, in the Himalayas and India. Quinoa seeds are an exceptionally nutritious food source, owing to their high protein content rich in all essential amino acids, absence of gluten, high level of important minerals, such as calcium and iron, and health-promoting compounds such as flavonoids. Thus, quinoa provides a promising crop towards ensuring sustainable and safe food, e.g. gluten-free foods and nutritionally balanced products at affordable costs and a low impact on the environment.