Quinoa, Chenopodium quinoa willd. is the only plant known to provide a complete source of protein, at higher levels than soybeans. The 'Superfood' also boasts higher nutrients, antioxidants and minerals than traditional cereal grains. The quinoa seed contains healthy unsaturated fatty acids, vitamins and high quality amino acids (lysine, threonine and methionine), which are absent from traditional grains (Matiacevitch et al 2006, Gonzalez et al 2012). The nutrient dense quinoa seeds also have a higher ratio of nutrients (vitamins and minerals) to energy (calories) as compared to most traditional cereals (Ruales and Nair, 1993). The burgeoning demand for quinoa seeds and functional food products has increased rapidly over the past five years, causing an outstripping of supply from its native origins of Bolivia and Peru. In 2013, Canadian sales increased by 58%, with Ontario currently importing over $33 M of quinoa for use as a cereal alternative and functional food ingredient (Statistics Canada, 2014). Katan Kitchens, an Ontario-based company, along with industry support, has proven that competitive quinoa yields are achievable in Ontario to augment the issues of quality and supply currently facing imports from South America. In order to utilize the entire quinoa plant at harvest, the present research will evaluate the potential for Ontario grown quinoa to provide a novel source of nutritive starch and protein isolates for consumption and food product development. Ontario agriculture will benefit from the use of quinoa as a leafy crop in addition to its traditional seed source, creating the opportunityfor a higher valued crop to supply a number of existing and emerging markets. The development of quinoa as a leafy crop will contribute overall to environmental sustainability, soil conservation and economic growth in Canada.