Red Quinoa: Nutrition, Benefits, and How to Cook It

Red Quinoa: Nutrition, Benefits, and How to Cook It

Eaten for more than 5,000 years, quinoa continues to rise in popularity today thanks to its impressive nutritional profile.

High in fiber, vitamins, minerals, and antioxidants, it’s also an excellent source of protein and naturally gluten-free.

Although, quinoa is more than just nutritious. It comes in a variety of colors, each with subtle differences in flavor, texture, and nutrition.

Red quinoa, in particular, can add a pop of color to your dishes.

This article tells you everything you need to know about red quinoa, including its nutrition, benefits, and culinary uses.

What is red quinoa?
Red quinoa comes from the flowering plant Chenopodium quinoa, which is native to South America.

Also called Inca Red, it was the choice of Inca soldiers, who believed the red color gave them strength during battle.

Uncooked, red quinoa seeds are flat, oval, and crunchy.

Once cooked, they puff up, forming small spheres similar in shape to couscous, and take on a fluffy-yet-chewy texture.

Though described as red, these seeds can sometimes have more of a violet color (1Trusted Source).

Despite being considered a whole grain due to its nutritional profile, quinoa is technically categorized as a pseudocereal, as it doesn’t grow on grass, like wheat, oats, and barley (2Trusted Source).

Still, it’s prepared and eaten the same way as traditional cereal grains.

Red quinoa is also naturally gluten-free, making it a good choice for those with celiac disease or gluten sensitivity.

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