When quinoa is cooked, it turns a brownish colour and has a deeper flavour, somewhat chewier texture, and nuttier flavour than white quinoa. It quadruples in size and becomes somewhat transparent when cooked, signalling that you're ready to eat. Rice is a useful baseline because Quinoa can be made similarly and behaves similarly under comparable settings. To eliminate the bitter coating, it should be washed or soaked before use. Red Quinoa is simple to prepare, absorbs flavour well, cooks quickly, and has a fluffy texture with a wonderful yet mild nutty flavour, which, believe me, makes it an ideal substitute for rice or couscous! To get ready, to one cup of grain, bring two cups of water to a boil, cover, and cook for 15 minutes, or until the germ separates from the seed.
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