Quinoa flakes are obtained from the quinoa grain through a mechanical pressing process. Quinoa is an herbaceous plant native to the Andean region, whose scientific name is Chenopodium quinoa. Although it is not botanically classified as a cereal, it is prepared and consumed in a similar way, which is why it is considered a pseudocereal. Both NASA and the FAO have highlighted its high nutritional value. Unlike traditional cereals, quinoa contains all essential amino acids, including lysine, which is often lacking in other grains. Additionally, it is rich in antioxidants such as quercetin and kaempferol, as well as flavonoids with anti-inflammatory, antiviral, anticancer, and antidepressant properties.