Red quinoa

Red quinoa is a wholegrain seed from the Andes. It is closely related to white quinoa but has a deeper red colour and a slightly stronger, nuttier flavour. When cooked, the grains stay separate and keep a pleasant bite, which makes red quinoa especially good in salads, bowls and cold dishes.

Quinoa is a source of plant protein containing all essential amino acids. It also provides fibre, magnesium, iron and potassium. Red quinoa is naturally gluten-free and fits easily into everyday meals, whether you are vegetarian or avoiding gluten.

Before cooking, rinse the quinoa under cold water to remove its natural saponin layer. Use one part quinoa to two parts water. Simmer gently for 12–15 minutes until the grains are tender but still separate. Let it stand for 5 minutes, then fluff with a fork. One cup of dry quinoa makes about three cups of cooked quinoa.

Red quinoa works well in salads, bowls, soups, stews, stuffed vegetables and breakfast porridge. Its mild, nutty taste pairs nicely with citrus, herbs, roasted vegetables and spices. The red colour adds contrast and makes any dish look more appetising.

Cooked quinoa keeps in the fridge for up to three days and is ideal for meal prep. Before serving, toss it with a little olive oil and fresh herbs. Quinoa can also be used in baking, such as breads and cookies, where it adds texture and moisture.

Store dry quinoa in an airtight container in a cool, dry place. Keep cooked quinoa in the fridge and use within three days. Rinsing before cooking improves the flavour and removes any bitter aftertaste.

Red quinoa is available in 250 g, 500 g, 750 g, 1000 g and 1500 g packs. It suits home kitchens as well as cafés, restaurants and catering businesses.