Ancient grain / 'Super Food' Red Quinoa has the highest protein content of all grains and is gluten free. Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier texture, and somewhat nuttier flavor compared to white quinoa. It lends a vibrant color to recipes, although it has the same nutrition of regular quinoa.
Usage: Red Quinoa can be used in the same way as rice and is great in stuffings, pilafs and breakfast cereals. Crunchier than the white version, red quinoa can be used as an accompaniment to curries, dals, as a base for salads. It should usually be rinsed or soaked before use. You will know once its cooked when the germ separates from the seed.
Nutritional info (per 100 gms): Calories 377, Total Fat 7.3 g, Total Carbohydrate 59.2 g, Protein 16.7 g, Dietary Fiber 18.8 g, Soidum 64.9 g
Did you know: Red Quinoa was once called “the gold of the Incas” for increasing the stamina of Incan warriors
