The versatile protein-rich "Mother Grain" from the Andes.
Full of protein, full of flavor, gluten free and adaptable to almost any cuisine, quinoa has taken over as the grain of choice for a lot of us. It's quick cooking and works as a replacement for rice, couscous or pasta. Don't forget to add it to soups and stews!
The black is a different variety and takes a little longer to cook than the golden. All are whole grains.
In North America, we tend to use it as a grain or to replace couscous. In other parts of the Americas, you'll see it as part of soupier dishes or savory gruels.