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quinoa grains range in colour from ivory to pink, brown to red, or almost black depending on the variety. There are over 120 species of Chenopodium, but only three main varieties are cultivated; one producing very pale seeds, called the white or sweet variety; a dark red fruited variety called red Quinoa; and a black Quinoa. The seeds are similar in size to millet but are flat with a pointed oval shape and look like a cross between a Sesame Seed and millet. Quinoa has a delightful characteristic that is all it's own: as it cooks, the outer germ around each grain twists outward forming a little white, spiral tail, which is attached to the kernel. The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty Flavour that borders on bland. The leaves of the Goosefoot (Quinoa) plant are also edible and make a pleasant vegetable, like spinach. A Quinoa leaf salad is generally more nutritious that most green salads. Before cooking, the seeds must be rinsed to remove their bitter resin-like coating, which is called saponin. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use to remove any of the powdery residues that may remain on the seeds. The presence of saponin is obvious by the production of a soapy looking "suds" when the seeds are swished in water. Placing Quinoa in a strainer and rinsing thoroughly with water easily washes the saponin from the seeds. In South America the saponin which is removed from the Quinoa is used as detergent for washing clothes and as an antiseptic to promote healing of skin injuries