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