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what's so great about black quinoa? how should i use it?

asked by a Whole Foods Market Customer almost 5 years ago
7 answers 2834 views
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Kristen Miglore

Kristen is the Creative Director of Food52

added almost 5 years ago

The great thing about quinoa (any color -- black, red, or white) is that it's a complete protein, all by itself (rare for plant-based foods). It also cooks quickly, much like couscous or rice.

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

In addition to presentation values there are subtle differences in flavor between different colored quinoas. Not enough to knock you out but they are there. You might consider roasting peppers and filling them with your preferred quinoa---with the added note that cheese belongs nowhere near quinoa.

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francesca gilberti

Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.

added almost 5 years ago

I am a huge fan of quinoa in grain salads that are packed with power foods like pumpkin seeds, etc. The quinoa holds the other ingredients together well, but is not terribly heavy. Here's a recipe using specifically black quinoa which demonstrates what I'm talking about:
http://www.food52.com/recipes... . Give it a whirl!

4f686b68 91dd 483d bd92 2b7ece722af3  black quinoa salad with grilled vegetables basil feta and pine nuts

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

Another thing about quinoa, although it's marketed as a grain it's actually a seed.

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added almost 5 years ago

@pierino -- what's the problem with quinoa vs cheese?

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

I tested for EP a red quinoa salad with little bits of feta. http://www.food52.com/recipes...
I like the flavor of red quinoa better than "regular" quinoa. The feta is added while the quinoa is still a bit warm; with the juice from the cut tomatoes and just a tiny bit of olive oil, it makes a tasty dressing. In fact, the dish is addictive. Now I'm curious about black quinoa . . . .

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pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 5 years ago

I'm sure it's just my palate but I'm not crazy about cheese and quinoa. I have tasted it recently and the flavor made me think of pairing broccoli with vanilla ice cream. At least the dish I was served wasn't a success. Otherwise I use quinoa all the time.