Quinoa (pronounced KEEN-wah) is a small, round seed that people cook and eat like a grain. It comes from a plant that grows high in the Andes Mountains of South America, where people have been eating it for thousands of years. The ancient Incas called quinoa the “mother of all grains” and considered it sacred.

When you cook quinoa, the seeds become soft and fluffy, with a mild, slightly nutty taste. Each seed develops a tiny white spiral tail that makes cooked quinoa look distinctive on your plate. People use quinoa in salads, mix it with vegetables, or serve it as a side dish instead of rice.

What makes quinoa special is that it contains more protein than most grains, and it has all nine essential amino acids your body needs. This nutritional profile has made quinoa popular around the world, though it's been a staple food in Peru and Bolivia for over 5,000 years. Today, farmers in those countries grow much of the world's quinoa supply, exporting it to grocery stores across the globe.

Quinoa comes in different colors: white, red, and black. The different varieties taste similar but have slightly different textures when cooked.