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Quinoa (Chenopodium quinoa Willd) is a crop of Andean origin that has been grown by various indigenous groups 7.000 years ago and is widely distributed along the Andean highlands (Bhargava & Srivastava, 2013). The main quinoa producing countries are Bolivia, Peru, and Ecuador. However, in recent years quinoa production has been expanding in different countries of Europe, Asia, Africa, Australia and North America, due to the extraordinary characteristics of adaptation to agro-ecological conditions. Quinoa has a remarkable nutritional quality that is reflected in the high protein content of 13.81% to 21.9% depending on the variety (Food and Agriculture Drganization of the United Nations, 2011). Also, quinoa provides an ideal balance of fatty acids such as omega 3, 6 and 9, fiber, vitamins (B2 and E) and minerals such as calcium and iron (Yumbo, 2014).

Development of an organic quinoa bar with amaranth and chia