Difference in Quinoa Red & White

Quinoa (pronounced KEEN-wah) is a high-protein food commonly referred to as grain, but it is actually the seed of a plant native to Peru. The plant, chenopodium quino, is in the same family as spinach, beets and chard. Quinoa is treated like a grain for culinary purposes. There are nearly 1,800 types of quinoa but white and red are the most widely distributed varieties in the United States.

Color, Flavor & Texture

In raw form, white quinoa resembles tiny, hard seeds like millet.

Quinoa ranges in color from white, orange, red, purple and black, depending on the variety. White quinoa is often labeled "traditional" quinoa. All varieties of quinoa have a nutty flavor when cooked; however, red quinoa has an earthier flavor than its white counterpart. Cooked quinoa has a fluffy and delicate texture but red quinoa is chewier and crunchier than white quinoa.

Nutrition

There are no nutritional differences between red and white quinoa. Quinoa is a complete protein supplying all nine of the essential amino acids and is a good source of fiber, foliate, magnesium, iron, copper and phosphorous. Quinoa has more protein than any other grain. A half-cup of cooked quinoa contains 127 calories, 2g fat, 23g carbohydrates (2g dietary fiber), 10mg sodium and 5g protein. According to the American Dietetic Association, a diet rich in whole grains, like quinoa, can help prevent heart disease, diabetes and cancer.

Cooking

Red and white quinoa are cooked the same. When harvested, quinoa has a bitter saponin coating that is typically removed during the commercial cultivation process. Some of the saponin usually remains, so rinsing quinoa before cooking is recommended. One cup of quinoa takes roughly 15 minutes to cook. Once cooked, white quinoa resembles white rice or couscous and red quinoa adopts a brownish color.

Culinary Options

Both red and white varieties of quinoa are naturally gluten-free and a common culinary choice for people following a gluten-free diet. The leaves and flower buds of red and white quinoa plants are also edible and taste similar to spinach or chard.