Although scores of varieties of quinoa exist in the Andes, three are most widely cultivated and available: white, red, and black. This illustrated list will help you recognize them.
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Quinoa Plants Growing in the Field This is what quinoa plants look like, growing in the high altitudes of mountainous regions. |
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Quinoa or White Quinoa
This is the most common kind of quinoa available in stores, so you’ll often see it just called quinoa. Sometimes it’s also called ivory quinoa. |
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Red Quinoa Cooks report that red quinoa holds its shape after cooking a bit better than white quinoa, making it more suitable for cold salads or other recipes where a distinct grain is especially desirable. |
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Black Quinoa A bit earthier and sweeter than white quinoa, black quinoa keeps its striking black color when cooked. |
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Quinoa Flakes As with rolled oats or barley flakes, quinoa flakes are created by steam-rolling the whole grain kernel. Flaked grains always cook faster than whole kernels (groats) but since quinoa is already a quick-cooking grain, these flakes make a great instant breakfast. |
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Quinoa Flour Okay, all flours look pretty similar, so you’ll have to trust us – this is quinoa flour. |