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

a Whole Foods Market Customer
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7 Comments

pierino May 17, 2011
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.
 
AntoniaJames May 17, 2011
I tested for EP a red quinoa salad with little bits of feta. http://www.food52.com/recipes/7367_warm_red_quinoa_squash_salad
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 . . . .
 
susan G. May 17, 2011
@pierino -- what's the problem with quinoa vs cheese?
 
pierino May 17, 2011
Another thing about quinoa, although it's marketed as a grain it's actually a seed.
 
francesca G. May 17, 2011
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/10644_black_quinoa_salad_with_grilled_vegetables_basil_feta_and_pine_nuts . Give it a whirl!
 
pierino May 17, 2011
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.
 
Kristen M. May 17, 2011
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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