I bought a box of each on a whim, and read through a quinoa website, where the red is described as tasting earthier than the regular, although not having eaten it, I'm not sure how to interpret that. I'll probably use either as a basis for a cold salad with a vinaigrette and other raw vegetables and see that there are plenty of possibilities.
Are there combinations or dishes for which one or the othere is better, or are red and regular interchangeable? Eye appeal would be boosted by combining the two. Is the red, like anthocyanins in red cabbage or beets, something that will bleed, or could I cook the two colors together? (I really dislike pink!)