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Quinoa’s ability to produce grains high in protein under ecologically extreme conditions makes it important for the diversification of future agricultural systems, not just in mountainous regions, but also in the plains (Bhargava et al., 2006a). The high nutritional quality and multiple uses in food products makes quinoa seed ideal for utilization by the food industry. Other potential uses of quinoa include: a flow improver in starch flour products, fillers in the plastic industry, anti-offset and dusting powders, and a complementary protein for improving the amino acid balance of human and animal foods (Bhargava et al., 2006a). Efforts should be directed to evolving edible varieties with high-quality components, better yield, large seed size and low saponin content. Making quinoa more popular would require dissemination of information about the crop among farmers as well as consumers, proper marketing and efficient post-harvest technologies. Quinoa has the potential to shed its underutilized status and become an important industrial and food crop of the 21st century.