Often referred to as the mother of grains, quinoa is not a grain, but one of six pseudo grains or pseudocereals - true cereal grains are grasses while pseudograins are the seeds of plants. Though botanically different, pseudocereals are treated like cereal grains because of their similar makeup and nutrition content.
You’ll commonly find white, red, and black quinoa. There are slight differences between the colours like cook time, flavour, and texture. White quinoa – which is the most common – cooks the quickest, is milder in flavour and softer in texture.