Quinoa, the high-protein South American grain, comes in red and white varieties. What’s the difference between them?
rabaja says that the red variety of quinoa is more flavorful. “I personally love the red, and it’s my first choice these days,” rabaja says. “It has a nutty quality and I like to toast it and cook it in bouillon with reconstituted dried mushrooms as a side dish.”
The white variety is more neutral in taste—perfect for breakfast porridge, or for any use where you don’t want one flavor to overpower the others in a dish.
One more distinction: “It seems like the white gets softer during cooking, too, but that could just be me,” rabaja says.
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