Quinoa (pronounced KEEN-wah), is quick-cooking and gluten-free and is commonly considered to be a grain and is usually referred to as such, but is actually a seed. Here are the three main types of quinoa… white, red and black. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much. Quinoa is a good source of protein, fiber, iron, copper, thiamin and vitamin B6, and has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Cooked quinoa can be eaten in many different ways – as a side dish, cereal or added to salads.