Quinoa Question

[nomadchowwoman]

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?

[Heatherb]

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:)

[magiesmom]

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

[nomadchowwoman]

Re: toasting--do you rinse before toasting?

[Caitlin McGrath]

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.

[nomadchowwoman]

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

[rabaja]

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.

[nomadchowwoman]

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.