author(s)
Srujana Gangireddy, Neetu Singh, Madhvi Daniel and Ayushi Singh

abstract
Quinoa (Chenopodium\r\nquinoa Willd.) is a gluten-free, nutrient-dense crop indigenous to the\r\nAndes, known for thriving in diverse climates and soil types. It is frequently\r\nreferred to as a \"superfood\" because of its antioxidant and\r\nanti-inflammatory qualities. Since it is rich in protein, amino acids, vitamins\r\n& minerals quinoa is excellent for celiac patients. This versatile grain is\r\nused to make variety of dishes such as soups, cereals, baked goods, and\r\nfermented drinks. Beyond basic nutrition, quinoa contains bioactive compounds\r\nsuch as phytosterols, carotenoids, phenolics, and polyphenols, offering\r\nadditional health benefits. It has antioxidant and anti-inflammatory effects,\r\nhelping prevent persistent diseases like cancer and heart disorders. It also\r\naids in managing diabetes, regulating blood sugar levels, and improving\r\ncholesterol, which lowers cardiovascular risks. This review highlights quinoa\'s\r\nnutritional qualities and health advantages, along with its role as a partial\r\nor complete substitution for traditional grains in the food industry.