Quinoa: An Underutilized Pseudocereal with Promising Health and Industrial Benefits

Quinoa (Chenopodium quinoa Willd.), an annual dicotyledonous herbaceous crop of the Amaranthaceae family, has received significant attention for its ability to thrive under harsh environmental conditions. Its rich nutritional profile and diverse bioactive compounds have led to a global increase in its cultivation and consumption. These phytocompounds provide beneficial effects against a plethora of health conditions. This review aims to provide updated information on quinoa, emphasizing its health benefits, nutritional composition, phytochemistry, industrial applications, and potential to address food insecurity. Numerous studies have highlighted the potential health benefits of quinoa against diabetes, oxidative stress, obesity, hypertension, cardiovascular disease, inflammation, and cancer. Besides its health benefits, recent evidence about the potential of quinoa in tackling food insecurity and novel approaches for improving the taste profile of quinoa have been discussed. Furthermore, industrial applications of quinoa, particularly as a functional ingredient in different industries, animal feed, and packaging material, have been explored. Nonetheless, its clinical efficiency and other applications remain controversial, underscoring the need for further in-depth studies.