Inharvest Inc.
Inharvest Tri-Color Quinoa
What it is
This is a blend of three different types of quinoa: white, red, and black. Each type of quinoa has a slightly different texture and flavor profile. White quinoa is the mildest and cooks up fluffy. Red quinoa holds its shape well and has a slightly nutty taste. Black quinoa is the firmest and offers a subtle earthy flavor. Together, they create a visually appealing and texturally interesting grain.
How people cook with it
Tri-color quinoa is a versatile grain that can be used in a variety of dishes, both hot and cold.
- As a side dish
- In salads
- As a base for bowls
- In soups
To prepare tri-color quinoa, rinse the grains thoroughly under cold water to remove any saponins, which can cause a bitter taste. A common ratio is one part quinoa to two parts liquid, such as water or broth. Bring the liquid to a boil, then add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. Let it stand, covered, for a few minutes before fluffing with a fork. It can be served warm as a side or chilled for salads.
How it differs from similar foods
Unlike single-color quinoa, the tri-color blend offers a more complex visual appeal and a subtle variation in texture. The different colors come from distinct varieties, each contributing its own characteristics to the final dish, making it more engaging than plain white quinoa.
How to keep the rest
Store any unused cooked quinoa in an airtight container in the refrigerator for up to 3 days. For uncooked quinoa, keep it in a cool, dry place, sealed in its original packaging or transferred to an airtight container to maintain freshness.