Quinoa

Currently, Quinoa (kee-nwa) is mostly produced in Peru and Bolivia, but new regions are increasing their production, such as Ecuador, Argentina, Canada, the EU and also Australia, and experiments are also being conducted in regions such as India, where there would be a huge benefit to people in need there due to the nutritional content of the Quinoa.
Quinoa is truly an ancient grain – it is thought that the inhabitants of the Andean regions began to consume it as many as 4000 years ago, with some evidence that it might have been cultivated even earlier than that – maybe even 7000 years ago.
Quinoa flour is usually used in gluten free baking, where it’s high protein content helps substitute the protein usually found in gluten – it helps bulk out and give shape and rise to bread and other baked goods.
It is Gluten Free and high in proteins.