Quinoa, a native food from the Andes, whose plant is cultivated organically and organically at more than 3,800 meters above sea level, has a high protein value (rich in amino acids), is very nutritious and energetic. It is rich in minerals such as iron, magnesium, phosphorus, potassium and calcium; as well as in B vitamins, vitamin C, E, thiamine and rivoflavin. It also contains 18 amino acids, including all the essential amino acids, that is, the building blocks from which proteins are built. It is perfectly suitable for vegetarians, celiacs and people who are intolerant to gluten, because it does not contain gluten and its high protein intake.