A recurring question that seems to get asked more than most is ‘what are the different types of quinoa?’
There are actually three types of quinoa available on the market today, the first being by far the most common type, is the beige grain or ‘seed’ as it is actually known. Quinoa is rapidly gaining a reputation as a superfood due to its many natural and healthy contents. It originated many centuries ago and was cultivated mainly in South America by the Incas.
Today it is widely grown in the United States of America and parts of Europe and can be found in most good supermarkets. Specialty food stores have been stocking it for a while on both continents, but as popularity continues to rise, more and more supermarket chains are getting in on the action and taking the trade away from smaller specialty stores. But that is a different argument that I will leave for another day.
The other two varieties of quinoa are black and red grain quinoa. These two types are a bit more difficult to come by as they are not as popular as the standard grain.
Red quinoa has a slightly more bitter flavor than its more popular counterpart and also has a crispier texture when cooked. In fact, I prefer it to the beige grain, but it is much more difficult to obtain.
The black bean is not grown as much as the other two as it is much more difficult to grow commercially according to a couple of suppliers, and rumor has it that the people who grow it only sell it locally because it is so good. . So you may find, as I have, that getting your hands on black quinoa is a real challenge, but worth it if you manage to get your hands on something.
Cooking quinoa is a very simple process that doesn’t change at all with the different types you use; it still follows the same method.
1 cup red/black or beige quinoa grain washed and rinsed in 2 parts water, bring to a boil, then reduce heat and simmer for about 15 minutes. (Simmering time may vary depending on your personal preference for texture) or until the grain has absorbed all the water.
One thing to keep in mind when preparing the seed in your own quinoa recipes is that each colored grain will give a different colored meal. This may seem obvious to most, but you have to think about the dish you are preparing. For example, if you were using the red bean (which adds a great pop of color to your dish) and were making a breakfast recipe, why not include strawberries or red grapes to garnish it, which will not only complement the dish? , but it will also make the presentation of the dish much more pleasing to the eye.
Quinoa can also provide two by-products like flour and quinoa flakes. Both are great for baking cakes and breads. However, the flour tends to be a bit oily for my taste, and can’t really be used as a direct replacement for wheat flour, which is people’s preferred choice for cooking and baking. There are a few quinoa recipes that use these two ingredients, one of which uses the flakes as a type of porridge for a great breakfast recipe, and quinoa bread (which looks a lot like rye bread) and crackers is one delight for anyone.
I’ve also heard of a powder created from quinoa, but haven’t tried it yet. Either way, quinoa is being used as a main ingredient in more and more health products like breakfast cereals and healthy snack bars, which is a sure sign that nutritionists and dieticians alike are now finally recognizing the true health benefits of this remarkable ‘super-food’.
