Quinoa is the common name for Chenopodium quinoa, a flowering plant in the amaranth family Amaranthaceae. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Because it is not a grass, it is a pseudocereal rather than a true cereal. Quinoa is closely related to the edible plants beetroot, spinach, and amaranth (Amaranthus spp.), another pseudocereal which it closely resembles. Quinoa originated in the Andean region of Peru, Bolivia, Ecuador, Colombia and Chile. Traditionally, quinoa grain is harvested by hand, and only rarely by machine.Raw, uncooked quinoa is 13% water, 64% carbohydrates, 14% protein and 6% fat. Nutritional evaluations indicate that a 100 g (3.5 oz) serving of raw quinoa is a rich source (20% or higher of the Daily Value, DV) of protein, dietary fiber, several B vitamins and dietary minerals. Quinoa is gluten-free and considered easy to digest.