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Jan 25, 2012 01:36 PM

Quinoa Question

Any difference in the taste of white, red, and black quinoa? I've only cooked the white so far, but just bought a package each of red and black. Are they pretty interchangeable or do the darker versions go better with particular flavors?

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  1. I personally love the red, and it's my first choice these days. It has a nutty quality and I like to toast it and cook it in bouillon with reconstituted dried mushrooms as a side dish.

    I like the white too, but find it more neutral, and use it for breakfast porridge. It seems like the white gets softer during cooking too, but that could just be me.

    Have not tried the black, but let us know what you think.

    1 Reply
    1. re: rabaja

      TY, rabaja. I'll try toasting and cooking the red as you suggest. Yes, the white strikes me as neutral and thus good for soaking up juices/dressings. But nuttyI like.

    2. I think the black is also nuttier than the white. My market sells a mix of the three colors in bulk, and it makes an attractive dish when they're cooked together (especially so in salads), so you might consider combining them in equal parts before cooking.

      1 Reply
      1. re: Caitlin McGrath

        Good to know they can be mixed and cooked together. Thx.

      2. the white really needs to be toasted to have any flavor at all.

        1 Reply
        1. re: magiesmom

          Re: toasting--do you rinse before toasting?

        2. I go with the red or black generally, but recently bought a ton of the white kind at Costco because it was cheap. I'll be working through it for a while:)

          1. Î have been wondering the same thing. So far I've only had the white but I've bought it both in box and bulk from two different stores. They both had A fresh pea flavor to me & l've always cooked them with fresh tomato hearts and chicken bouillon (the paste type used in restaurants, not those gawdawful little cubes! ). Same flavor each time. I never toasted mine.