This is an honest open question…
I’ve heard some people say that red quinoa is better than white quinoa, but I keep looking and looking and can’t find anything to support this?
So does anyone know something I don’t?
Quinoa grain is popular because it is very nutritious. It’s a great source of vitamins & minerals and is a source of complete protein – that means it’s a choice food for vegetarians and vegans, but it’s also gluten free, so anyone who is coeliac can eat it too.
The only difference I can find is that red quinoa has more bite to it and has a stronger flavour. It doesn’t soften as easily as white quinoa. But what this means is that different colours of quinoa perform better in different meals, red quinoa might be better in tabouli salads or as a side dish when serving fish, but white quinoa is more useful if you want to make porridge, thicken a soup or add it to a casserole.
Quinoa is very versatile. BioFair use organic, fairtrade quinoa to make gluten free pasta, and turn the grain into all sorts of quinoa variations: pops, flakes, flour or muesli. But the quinoa fans out there (who must know something more about quinoa than I do) will relish the news that BioFair not only sells white quinoa but also the more rare red version, and mixes both with the even more obscure black quinoa for a tricolor option.
Which leads to my next question: does any know how black quinoa differs from the red white varieties?