Over the past 20 years, Western consumers have discovered the nutritional virtues of quinoa and consumption of this seed has literally exploded. It is now everywhere from supermarkets to restaurants.
Today, it is still produced in the Andes Cordillera, at an altitude of nearly 4,000 metres. It is cultivated following Andean tradition, i.e. by hand and without chemicals, because it is a hardy plant. But its success has attracted attention.