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Also known as: Quinoa, Red Quinoa (a red-seeded quinoa variety).
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Scientific name: Chenopodium quinoa Willd. (quinoa seed; Andean-origin crop now used worldwide).
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What it’s known for: Firmer, slightly nuttier bite that holds shape well—great for salads and meal prep bowls.
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Rinse before cooking: Quinoa can have a natural bitter coating (saponins); a quick rinse is commonly recommended.
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How to cook (basic): Rinse well, then cook 1 cup red quinoa with ~2 cups water/broth; simmer 18–20 min, rest 5–10 min, then fluff.
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How it’s used: Serve like rice in salads, grain bowls, pilaf, soups, or breakfast porridge; mix with white quinoa for a softer texture.
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Awafi Mill quality: Cleaned whole seeds—packed pure (no additives, no preservatives). Store airtight in a cool, dry place.
