The quinoa grain was an important part of the Incan Empire, which extended over much of the Andes Mountains. 

Quinoa grain is toasted, ground into flour, or boiled and eaten like rice. Quinoa leaves can be eaten as a green vegetable, fresh or cooked, and all parts of the plant — leaves, stalks, and grain — can be used as an
animal feed.

Quinoa is known for its tolerance of poor conditions such as high elevation, poorly drained soils, cold regions, and drought. Once harvested, seedheads are winnowed to remove the husk and dried. Quinoa is an exceptionally nutritious and balanced food containing protein, fat, oil, and starch. 

Try it yourself: 

1 part uncooked quinoa
2 parts water
Salt, to taste

Rinse the quinoa: Pour the quinoa into a strainer and rinse well. Drain. 

Combine the rinsed quinoa and water in a pan. Bring the mixture to a boil over medium-high heat, then decrease to a gentle simmer. 

Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes.

Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. 

Remove the lid and fluff the quinoa with a fork. Season with salt.