I have a question about the recipe "Zesty Red Quinoa Salad" from kmartinelli. I'm new to Quinoa and didn't realize there were different kinds. How does the red and black quinoa differ from the "normal" brown type in taste, texture and cooking?
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Kristen is the Creative Director of Food52
They don't differ very much at all -- the red and brown are a little sturdier and nuttier and take a little bit longer to cook (the packages usually specify the exact cooking time).
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That huge, crispy, flaky shell is worth it.
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