Appearance: ivory colored small, flat rounds, vaguely similar to sesame seeds. Also comes in red or black
Aroma: subtle sweetness, hay, hint of bitterness unless absolutely fresh
Taste: earthy, mildly bitter
Uses: salads, stir-fries, soups, pilaf
Notes: rinse quinoa before cooking to remove bitter coating. Red and black quinoa are visually interesting, but not ideal tasting (to me) on their own. Blend them with ivory quinoa for a more successful dish. When quinoa is cooked, a small spiral “tail” appears around the center of the grain.
Here are some recipes that include this ingredient
The Gluten Free Asian Kitchen Cookbook by Laura Russell is full of delicious gluten free recipes for individuals with a gluten intolerance or celiac disease. Notes from a Gluten-Free kitchen is the personal website and blog of Laura B Russell.