Black quinoa is a dark-seeded variety of quinoa (Chenopodium quinoa), a pseudocereal, not a true grain, native to the Andes of Peru and Bolivia. It has a firmer, chewier bite than white or red quinoa and takes slightly longer to cook, with a nutty, earthy flavor. Like other quinoa, its seeds carry a bitter natural coating of saponins that should be rinsed off before cooking; simmered in water or broth, the grains turn translucent and the germ spirals outward when done. It's a complete protein and gluten-free, and works in salads, pilafs, soups, and porridges, or ground into flour for baking.