I found organic red quinoa at the bulk food store last weekend. I’m not sure what the nutritional differences are between regular or white quinoa and red quinoa.  The red tastes a bit nuttier to me. I followed the cooking directions for regular white quinoa (1 part quinoa to 2 parts water, bring to a boil and simmer for 15 minutes) but found the red variety needed to simmer about 5 minutes more.  And based on the colour, I think it would be great in a hearty and savoury dish.  Like a warm grain salad or pilaf.  For breakfast this morning, I kept things simple and just threw in a few dates for sweetness and nuts for texture.

Here is what I made for breakfast:

  • 1 cup red quinoa
  • 2 cups water
  • pinch of salt
  • 3 dates, pitted and chopped
  • handful of pecans

Wash and drain the quinoa.  Add water to a medium sauce pan and place on med high heat.  Add quinoa, salt and dates and bring o a boil.  Broil for about a minute, reduce heat and simmer covered for 15-20 minutes or until water is absorbed and you can see the little tails of the quinoa.  The dates will cook down and almost melt away, giving the whole dish sweetness.  Top with pecans.  Serves 3 or 4.