Red quinoa comes from the Chenopodium quinoa plant in South America. Although known as red quinoa, the seeds can sometimes be brown or purple.
Raw red quinoa seeds are oval, flat, and crunchy. Once cooked, they puff up and have a soft but chewy texture.
Because quinoa is eaten and processed in a similar way to traditional grains, it is often categorized as a whole grain. Technically, however, it is the fruit of a plant in the Amaranthaceae family and is a close cousin to amaranth, beets, and tumbleweed.
Quinoa is a complete protein, which means it contains all 9 essential amino acids including lysine. Red quinoa, in particular, contains betalains, which are responsible for its red color.
Health Benefits
- Though technically a seed, Quinoa is classified as a whole grainand is a good source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own.
- Quinoa is also naturally gluten-free and can be eaten safely if one has glutenintolerance such as celiac disease.
- Quinoa is a Perfect Substitute to Rice
Uses:
Quinoa grains have been used in a wide variety of foods. From whole grain, soups, sweets, beverages, sauces, porridge, and soufflés; boiled grains can also be used as a replacement to rice. Quinoa grains can be popped and eaten just like popcorn and as cereals.