The Difference Between a Red Quinoa & a White Quinoa

A staple food of the Inca civilization, quinoa (pronounced KEEN-wa) is a high protein plant that is related to beets and chard, but which is treated like a grain for culinary purposes. One of the few plant foods that provides complete protein, "the gold of the Incas" has been rediscovered by modern cooks.

Colors

Quinoa seeds, which are the part of the plant used as a grain, can be white, purple, red, orange or black. All seeds have a bitter tasting hull that must be removed before cooking; most commercial processors do this.

Nutrition

There is no nutritional difference among different colors of quinoa. Red and white alike have high concentrations of complete protein, Vitamin E, B vitamins, calcium and phosphorus.

Cooking

When cooked, white quinoa resembles white rice. Red quinoa, like red lentils, turns a brownish color when cooked, resembling brown rice.

Texture

All quinoa has a slightly nutty flavor when cooked, but red quinoa is chewier and more crunchy than its white counterpart.

Leaves

Red and white quinoa apply to the seeds of this plant, but the green leaves are also edible; they are used in salads or prepared like beet greens or chard. There is no nutritional or flavor difference in the leaves of quinoa plants that produce white or red seeds.

References

• World's Healthiest Foods: Quinoa
• White Mountain Farm
• Chet Day's Health and Beyond: Quinoa from the Andes