Red quinoa.

Red quinoa is the same small seed as white quinoa, with a reddish brown coat. It cooks up firmer and a little chewier, and the grains stay separate instead of going soft. The colour fades to a warm rust once cooked. The taste is nuttier and slightly deeper. Because it holds its shape so well, it's the one to pick for cold salads and dishes you make a day ahead.

Ways to use it

• Toss cooled red quinoa with roasted pumpkin, herbs and a lime and fish sauce dressing.
• Serve it warm under grilled chicken or fish, with stir-fried greens on the side.
• Mix with white rice in the pot for a speckled, slightly chewy rice.
• Fold into a spicy yam-style salad with shallot, chilli and mint.

Rinse it in a fine sieve under running water first. Simmer with about twice its volume of water, covered, for about 15 to 20 minutes. Red quinoa can take a few minutes longer than white, so taste a few grains before you turn off the heat. Rest it covered for five minutes, then fluff with a fork.

Storing it

Keep the sealed pack in a cool, dry cupboard out of the sun. After opening, store the grains in a jar with a tight lid. Cooked quinoa goes into the fridge once it has cooled.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the packing date and the certificate.