Chenopodium crop species sustain diversified food systems mainly for nutritious grains. However, the huazontle (Ch. quinoa Willd., syn. Ch. nuttalliae Saff.) is cultivated and consumed as a tender panicle vegetable in North and Central America. Recently, quinoa (Ch. quinoa) has attracted attention due to its promotion during the international year of quinoa. Nevertheless, another relative of the quinoa exists. However, it is neglected and little promoted; rural households consume it locally found in markets as a minor product, and purchased by consumers aware of its nutritional attributes. Known as cañawa or cañihua (Ch. pallidicaule Aellen), it is a little-explored Andean grain with great potential in its nutritional profile, nutraceutical properties, and a plant that benefits the soil fertility and thus the sustainability of Andean agriculture. Furthermore, it has the resilience to frost, drought, and salinity, and its grains are like those of quinoa but have very low saponin content, and they are gluten-free. Peruvian and Bolivian Andean farmers conserve a large gene pool of cañahua, and gene banks maintain collection with ex-situ status. However, the cañawa is endangered by the growing shift toward alternative cash crops with quick economic revenue. This chapter covers the botanical, nutritional, and global distribution aspects. Furthermore, it outlines the production technology and discusses the tolerance capacity to biotic and abiotic stress and practical histories on adaptation to affected lands and soils. Finally, it concludes with current limitations and proposes future alternatives for its improvement and promotion to all stakeholders.