Of all the quinoa colors, white quinoa has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa. Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier and heartier texture, and somewhat nuttier flavor compared to white quinoa.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
According to the Whole Grains Council, quinoa is a gluten-free, whole-grain carbohydrate, as well as a whole protein (meaning it contains all nine essential amino acids). Technically, the quinoa we all know and love is actually a seed from the Chenopodium quinoa plant. So no, it is not a grain.
Boil quinoa as you would oats, using twice as much milk or water as quinoa, until it's gentle and the outer germ begins to spiral away from the seed. For an appetizing, satiating breakfast, mix almonds, chopped apple, raisins, cinnamon and a pinch of brown sugar into a hot bowl of quinoa and top it with a plain yogurt. It can also be eaten cold as a salad or warm as a side dish like rice. Try mixing some roasted veggies in with seeds to make a one pot meal.