The United Nations Food and Agriculture Organization designate quinoa as a super food. Red quinoa (Keen-wa) has a slightly earthier flavour than the better known "white" quinoa and adds beautiful colour to any recipe. Quinoa: South American Superfood There are approximately 120 species of quinoa, with differing colours. Red Quinoa has a slightly higher amount of protein, calcium, iron and riboflavin. The red holds its shape better than the blond when cooked and has a firmer texture and earthier, nutty flavour. Nutritionally red and white quinoa are very similar. Quinoa has a balanced set of amino acids, making it one of the rare complete plant proteins, with 12 b 18% protein. An excellent choice for vegans and vegetarians, quinoa, is rich in calcium, iron, phosphorous and several B vitamins. Quinoa is naturally gluten-free. Tasty Tips and Storage Quinoa cooks up in minutes with a fluffy, slightly crunchy texture. Enjoy it in a wide range of recipes including salads and pilafs, as a rice alternative with stir fries. Kids love quinoa, and it can work well in wraps also. Basic cooking instructions: One-cup quinoa to 1 1/2 cups water is the best ratio. Bring the water to boil, add the quinoa, reduce heat to simmer, cover and cook for 15-20 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 5 minutes to steam. Uncooked quinoa has a long shelf life if stored properly; it can be stored for up to 3 years in a cool, dry place in an airtight container.