Farmers in the Andes have conserved, adapted, and developed many food crops, one of which is quinoa, a millet-size grain considered one of the most important sources of nutrition of the past. The crop contains high amounts of lysine and is also high in methionine, cysteine, and micronutrients. It has functional properties that are attractive to formulators of foods and beverages. A limitation in the current development of the market for quinoa and its products is the low productivity of grain grown by traditional methods; at present, demand exceeds the supply. Nevertheless, it shows great potential for future specialty markets.