Going with a New Grain – Red Quinoa


My friends at The Organic Dish, here in Boulder, introduced me to red quinoa. I was familiar with the more common, pale quinoa but find this red variety far more flavorful and fluffy.  It looks fantastic in grain-focused side dishes and salads.

With a protein content of 12-14%, it makes a healthy choice for vegetarians and it’s gluten free so it is safe for those with celiac disorder. I cook red quinoa in my rice cooker, which couldn’t be easier.  Then I add this great grain to pilafs for a nutty flavor. All week, I’ve been adding it to soups and salads. It is really nice and adds a wonderful look (not to mention added nutrition) to your meals.

Barr’s Red Quinoa Pilaf

Here is a wonderful, healthy treatment for red quinoa, delicious served hot or at room temperature.

1/2 Cup cooked red quinoa
1/4 Cup toasted slivered almonds
1/4 Cup chopped fresh parsley
1/4 Cup cooked lentils  (or cooked barley, or brown rice)
Salt and pepper, to taste
drizzle of extra-virgin olive oil

Place all ingredients in a bowl and toss together and serve.

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