Quinoa is a seed that, if not harvested, will sprout a leafy vegetable. While the leaves can be eaten, quinoa is primarily grown for the seeds. 

A "pseudo cereal" native to the Andes, quinoa is mild and slightly nutty, with a beautiful, pillowy texture that's a little like couscous. It's a farmer-friendly crop that grows easily in many different climates and at high altitudes. It's simple to process and prepare.

Gluten-free, and easy to digest, quinoa has all the goods that grains and seeds are supposed to have (dietary fiber and so on). The real kicker though? Quinoa has the highest protein levels (up to 20%) of all the cereals -- pseudo or otherwise.

Recipe: Lemon Quinoa with Asparagus and Feta (Cookthink) 
Recipe: Breakfast Quinoa With Dried Cranberries, Toasted Walnuts And Honey (Cookthink)
Reference: How do you pronounce quinoa? (Cookthink)