Cooking With Quinoa: 3 Tasty Varieties

There may be over 100 varieties of quinoa, but the three main types of quinoa sold commercially are what we will most likely be cooking with. Each has its own characteristics that makes it completely unique from the others.  Let's take a bite out of each of these different varieties and see where they can be used in the kitchen.

Gold Quinoa

Cooked gold quinoa. (Photo credit: Wikipedia)

The gold, or cream colored quinoa, is generally the most common variety. Not only can you find it abundantly in the stores, but it also has the most “typical” taste.  As it is the most common type of quinoa, the other forms of quinoa are compared using this point of reference. One of the most familiar aspects of the gold quinoa is that it tends to keep its cream color and is a bit fluffier, lighter, and creamier than the other varieties.  It has a texture that mixes well with many foods and is easily incorporated into baked goods.

Gold quinoa is used hot in main dishes and side dishes, and cold in salad. Because of its tender, light texture, gold quinoa is also a favorite as a breakfast cereal as it easily mixes well with milk for a hot oatmeal substitute. Think about how you often see rice or couscous used in dishes - gold quinoa can be used in much the same way.

Red Quinoa

Cooked red quinoa. (Photo credit: Wikipedia)

Red quinoa has a slightly crunchier texture than the gold quinoa and has a bit sharper, or even some would say a bitter taste. There is also a nutritional difference between the varieties, as the red quinoa is found to be higher in protein and calories, with three grams more fiber per serving than its golden counterpart. Besides the nutritional differences, there is a big “wow” factor in red quinoa with the color and the texture.

Not only does the flavor stand out, but the color is a unique dark reddish purple color. Pairing red quinoa with fresh fruit and vibrant vegetables is a great way to make your dish stand out from the crowd. Because of the slightly increased bitter taste, red quinoa goes well with creamy or sweet foods like butternut squash and avocado. Even some cheeses, especially those with a soft texture, pair well because the snappy red quinoa compliments the rich creamy cheese so well. Because of the texture, red quinoa can often be used as a substitute for ground or finely chopped nuts, such as to top a salad.

Black Quinoa

Cooked Black Quinoa (Source: Google Images)

Black quinoa, while still one of the more rare commercial forms of quinoa, is becoming more widely known. The reason you do not find black quinoa on the shelves very often is that it is only grown in difficult climates and currently cannot be produced in large quantities. The black color is not only rare, but has an exotic appeal. Black quinoa leans toward a subtly sweet flavor and has a crispier texture, similar to the red quinoa, but even more so.

The exotic look and firm texture of black quinoa stands up well to citrus and other fruits.  Consider an Asian pear salad with black quinoa;  the black and white coloring alone is intriguing, but the flavors are just as amazing. Black quinoa often comes out of harsh environments, it is a sturdy variety.  You can hardly over cook it.  It won't disappear into mush and it stands up to long baking times.  It's a less fluffy variety and maintains its crisp, grainy, almost nutty texture in any dish. Black quinoa almost demands a dish with many layers of flavor and textures.

No matter what kind of quinoa you decide to eat, your family will be getting a wide range of vitamins and minerals as well as a great complete protein. So pick up a bag and give a new recipe a whirl. You might just discover a new family favorite!

Check back later this week for some tasty quinoa recipes!