Can they be used interchangeably in recipes?
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There is certainly a flavor difference. Red and black quinoa have a stronger flavor then regular. As far as I know it would probably be ok to use any of the three in a recipe calling for red or black quinoa - but you should be careful when substituting red or black for regular. The stronger flavor might overwhelm the other flavors in the recipe.
I had no idea red and black existed. Must try some. thx much.
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The differences in flavor are subtle, hardly overwhelming, but they are there. Red and black can make your plating more interesting.
If quinoa follows the usual pattern in foods, more color is an indication of more antioxidant components.
I use red, black, and regular quinoa interchangeably in recipes without any problems. Just depends on what kind of color I'm looking for on the plate.
The black has a crunchier mouthfeel as well
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