Grocery
Tri-Color Quinoa Grains
What it is
This is a blend of three types of quinoa: white, red, and black. Each type contributes its own subtle flavor and texture to the mix. The grains are small and pearl-like, and they cook up fluffy. This tri-color variety offers a visually appealing presentation with its distinct hues.
How people cook with it
Tri-color quinoa is a versatile grain that can be used in a wide range of dishes. It serves as an excellent base for salads, bowls, and side dishes.
- As a side dish
- In salads
- For grain bowls
- As a breakfast porridge
To prepare tri-color quinoa, rinse the grains thoroughly under cold water to remove any saponins, which can cause a bitter taste. Combine one part quinoa with two parts liquid, such as water or broth, in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the germ ring has separated from the seed. Let it stand, covered, for 5 minutes before fluffing with a fork. It can be served warm or cold.
How it differs from similar foods
Compared to white quinoa, red and black varieties tend to hold their shape a bit better after cooking and have a slightly firmer texture. The combination offers a more complex visual appeal and a subtle variation in taste that white quinoa alone might not provide.
Who it is for
Home cooks looking for a wholesome and visually appealing grain alternative will find this product useful.
How to keep the rest
Store any unused cooked quinoa in an airtight container in the refrigerator for up to 3-4 days. Uncooked quinoa should be kept in a cool, dry place, away from direct sunlight, in its original packaging or a sealed container.