Red Quinoa


A quick-cooking, disc-shaped seed, quinoa is appreciated for its protein content making it a healthful choice for vegetarians. Quinoa has a delicate, fluffy texture with a slightly, nutty flavor and light crunch. Both Red and Black Quinoa is firmer than original Quinoa when cooked. Add to salads, soups and stews, use as a breakfast cereal or dessert. Quinoa is gluten-free.

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Red Quinoa with Curried Pecans Print
Serves 4

  • 2 tbsp. butter
  • 1/2 cup coarsely chopped pecans
  • 1 tsp. curry powder
  • 2 cups water
  • 1 cup Zursun red quinoa
  1. Heat butter in a small skillet over medium heat until melted. Add pecans and curry powder and stir until lightly toasted, 5-10 minutes. Set aside. Rinse quinoa under cold running water until water is clear. In medium saucepan bring water to a boil. Stir in quinoa. Cook, covered, over low heat, until water is absorbed and quinoa is tender, 15-20 minutes. Do not remove lid or stir while quinoa is cooking. Let stand 5 minutes. Sprinkle with pecans and melted butter.

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