White quinoa is the most common variety of quinoa (Chenopodium quinoa), a seed traditionally cooked and eaten like a grain, native to the Andes. It has a milder flavor and lighter, fluffier texture than red or black quinoa, which are chewier and more earthy, making white quinoa the standard choice when a neutral base is wanted. It is a complete protein, containing all nine essential amino acids, and is used as a rice substitute in salads, soups, and pilafs across South American, Mediterranean, and Middle Eastern cooking. Rinsing the seeds before cooking removes their bitter saponin coating. It pairs well with fresh herbs, roasted vegetables, citrus, and warm spices.