<p>The main pseudo-cereals like quinoa, buckwheat, amaranth, and chia are receiving immense interest as food ingredients or alternatives in the production of functional food due to their health benefits. This is because these contain a wide range of macronutrients and micronutrients, as well as bioactive compounds such as carotenoids, phytosterols, phenolic compounds, bioactive peptides, and dietary fibers. Pseudo-cereals are gluten-free, nutritious sources of high-quality proteins that contain essential amino acids. The nutritional and health benefits of pseudo-cereals include the prevention of cancer development, anti-inflammatory effects, cardioprotective qualities, andeffects. The range of food products benefit from pseudo-cereals through their use in pasta, noodles, protein bars, energy bars, breakfast cereals, beverages, meat analogs and plant-based dairy alternatives. The presence of antinutrients like tannins, saponins, oxalates, protease inhibitors and phytic acid limits the application and increase the cost of production. Future research must prioritize the development of processing methods that boost bioactive stability and bioavailability together with health-based clinical studies and consumer acceptance studies. The integration of pseudo-cereals in functional foods promotes sustainable development along with waste reduction aims and encourages consumption of nutritious gluten-free meals. This manuscript aims at reviewing the importance of pseudo-cereals on its application in production of functional foods, its nutraceutical properties and antinutrients properties.</p>