The rapidly increasing world population and global climate change pose serious challenges to agricultural sustainability. In this context, researchers are focusing on the discovery and development of resilient, productive, and nutritious crops as alternatives to current agricultural practices. In this process, the quinoa plant, cultivated for thousands of years in the Andes Mountains region, stands out particularly for its high nutritional value and durability. Quinoa emerges not only as a significant source of human nutrition but also as a potential animal feed. Particularly noteworthy for its protein quality and content of essential amino acids, quinoa is important for its gluten-free nature and rich mineral, vitamin, antioxidant, and bioactive component content, which are beneficial for health. Quinoa can be processed for use in various industrial and food products, playing an important role as an alternative protein source in nutrition and animal feed sectors.