Beef Banh Mi

This Beef Banh Mi offers so many interesting flavors and textures in one bite. This recipe for a banh mi sandwich starts with a crusty roll that’s piled high with tender grilled beef, pickled vegetables, and fresh herbs.

Close up image of a Beef Banh Mi sandwich

This post is sponsored by the Northeast Beef Promotion Initiative a subcontractor to the Beef Checkoff. Thank you for supporting brands that make this blog possible!

Banh Mi is a Vietnamese sandwich that has depths of flavor. Banh Mi has its origins in French colonialism in Vietnam, with bread being brought into the country by the French. The Banh Mi became popular when it was sold on street corners as an inexpensive fast food option for workers who needed to eat on-the-go. It’s popularity has resurged recently with new versions of Banh Mi, using other proteins such as beef, shrimp, or tofu instead of pork, providing even more flavor options!

In culinary school, one of my practicals for my World Cuisine class I was assigned to Vietnam and had to make a dish highlighting the flavors of that cuisine. I went with a more traditional Banh Mi, using pork, daikon radish, shrimp paste, and making the bread from scratch!

I added my own twist to the classic, swapping out pork for beef while still maintaining the traditional Vietnamese flavors.

glass bowl with sliced radishes and shredded carrots

History of Vietnamese flavor profiles

Vietnamese cooking is all about balance. The five flavors of Vietnamese cuisine are sour, bitter, spicy, salty and sweet. Interestingly enough, recipes vary from region to region and city to city but share a common theme of contrasting flavors and textures.

The food of the north is heavily influenced by China. As you move south, there is more flavor-blending with Thailand and Cambodia. The tropical climate down south sustains rice paddies, coconut groves, jackfruit trees, and herb gardens. Southern Vietnamese food tends to be sweeter than northern Vietnamese food: sweeter broths for pho; use of palm sugar in savory dishes; and popular taffy-like coconut candies made with coconut cream are made from a mix with milk and sugar.

Beef Banh Mi sandwich on a wooden cutting board

Staple Ingredients of Vietnamese Cuisine

You may have some of these staple Vietnamese ingredients already in your pantry. Here are a few ingredients you will most likely find in any Vietnamese recipe.

  • Fish Sauce: Fish sauce is a condiment made by fermenting fish with salt. It has an intense, salty flavor which when combined with the sweetness of Vietnamese dishes help balance out flavors
  • Shrimp Paste: This potent paste is made from fermented shrimp or krill that has been mashed together with salt then dried to produce the salty, pungent paste.
  • Pickled Vegetables: Pickled vegetables are a staple in Vietnamese cuisine. Pickling is an ancient preservation technique that doesn’t require refrigeration and has been used for centuries across the world to preserve food.
  • Oyster Sauce: Oyster sauce is a condiment made from oysters that are cooked and mashed.
  • Sambal Oelek (chili paste): A chili paste usually consisting of chopped red chilies, garlic, shallots and vinegar. It’s used as a spicy flavoring for dishes such as satay or fried rice but it also makes an appearance in many Vietnamese recipes including Banh Mi!
  • Hoisin Sauce: Hoisin sauce is an Asian condiment made from soybeans, garlic and spices. The sauce provides sweet and salty flavors as well as some heat but not too much!
  • Cilantro: Cilantro is a herb that has a citrusy, peppery flavor. It’s often used in Vietnamese cuisine because it can be added to dishes without overpowering the other flavors.
  • Lemongrass: The herb is most commonly used to braise meats, often with fish sauce, sugar, and chilies. It adds lemony, bright, and citrusy notes.
Beef Banh Mi sandwich on a wooden cutting board

Ways to tenderize beef

Beef is a very hearty and rich meat with a natural taste of umami. It’s also popularly used in Vietnamese recipes. When using leaner cuts of beef, they contain less fat, so marinating the meat to maximize flavor and help tenderize the meat is key.

A marinade works by  breaking down the muscle fibers and helping to soften connective tissues. Some ingredients that are good for marinating beef include: soy sauce, ginger, garlic, vinegar or lime juice. This recipe uses Vietnamese flavor profile utilizing:

  • soy sauce
  • fish sauce
  • brown sugar
  • lemongrass
  • garlic
  • sesame oil
beef marinating in a glass bowl

Tips for marinades

  • You will need approximately 1/4 to 1/2 cup of marinade for every pound of beef
  • Always marinate in the refrigerator, not at room temperature
  • Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming

Cooking Tips

For this Banh Mi recipe, follow these few tips listed within the recipe below.

  • To help easily slice the sirloin, place in the freezer for 10-15 minutes. Use a sharp knife and cut across the grain. Cutting across the grain means to slice perpendicular to the fibers, so the fibers in cut pieces of meat become much shorter, making it easier to chew them.
  • Use the white part of the lemon grass. Peel away the hard chewy parts, and mince the softer middle white part of the stem.
  • Utilize a peeler to create carrot ribbons or use a mandolin to create julienne slices.

While this recipe may look like a lot of mini recipes within one recipe, it’s worth it. You can thank me later as you are chowing down 😉

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Beef Banh Mi

  • Author: Chef Julie Harrington, RD
  • Yield: 4 1x
  • Category: sandwiches
  • Method: stovetop
  • Cuisine: Vietnamese

Description

Adding a twist to the classic Beef Banh Mi by swapping out pork for beef while still maintaining the traditional Vietnamese flavors.


Ingredients

Scale

For the pickled vegetables:
3/4 cup radish, thinly sliced
3/4 cup carrot, peeled and julienned
1/4 cup rice vinegar
1 tablespoon granulated sugar
1 tablespoon water
1/4 teaspoon salt

For the beef:
2 tablespoons low-sodium soy sauce
2 tablespoons fish sauce
2 tablespoons dark brown sugar
2 tablespoons lemongrass, white parts only, finely minced
2 cloves garlic, finely minced
2 teaspoons sesame oil
1/4 teaspoon salt
1 tablespoon canola oil
1 lb. sirloin, thinly sliced

For the sauce:
1/2 cup mayonnaise
2 tablespoons hoisin sauce
1 teaspoon garlic powder

For the sandwiches:
1 French baguette, cut into 4 pieces, then split lengthwise, toasted if desired
1/4 cup cilantro leaves
1/2 cup English cucumber, thinly sliced


Instructions

  1. Combine carrots and radishes in a bowl; set aside. In a small bowl, whisk together the rice vinegar, sugar, and salt, until sugar dissolves. Pour over vegetables. Cover and refrigerate until ready to serve.
  2. In a bowl, whisk together the soy sauce, fish sauce, brown sugar, lemongrass, garlic, sesame oil, and salt. Add the thinly sliced steak and coat with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. In a large skillet, heat canola oil over medium heat. Add the marinated beef. Cook without stirring for 4 minutes. Give it a stir and continue to cook for 1 minute.
  4. In a small bowl, whisk together the mayonnaise, hoisin sauce, and garlic powder.
  5. Spread mayo mixture on bottom half of the bread. Layer cucumbers, cilantro beef, then pickled veggies. Place on the top half and slice crosswise before serving.


Notes

  • Use a mandolin to help easily slice the radishes, carrots, and cucumber.
  • To easily slice beef into thin slices, place the sirloin in the freezer for 10-15 minutes before slicing, then slice across the grain.

Keywords: banh mi, sandwich, beef banh mi, beef recipe

Recipe Card powered byTasty Recipes

Other recipes you may enjoy

Kids Culinary Camp: Disney Dines

Kids Culinary Camp: Disney Dines at Kings Cooking Studio

10:00 am – 1:00 pm

August 9-13
Ages 8-12

Kids Culinary Camp:
Enjoy a taste of the movies! Each day, guests will relive their favorite culinary moments from their favorite Disney films. Whether it’s a trip to New York for Lady and the Tramp’s spaghetti and meatballs or all the way to Paris for Remy’s ratatouille, movies have never been more delicious! 

MENU:

Day 1: Mickey’s Pop Tarts, Goofy’s Hot Dog Bar, Mickey’s Fruit Salad, Minnie and Mickey Cake Pops

Day 2: Pizza Planet, Woody’s Wild West Salsa and Chips, Forky Fruit Kabobs, Alien Cupcakes

Day 3: Gaston’s Sausage Puffs, Cinderella’s Pumpkin Clementines, Beasts’ Beef Ragu,  Princess Tea Sandwiches, Wicked Queens’ Caramel Apples

Day 4: Sven’s Swedish Meatballs with Zesty Cocktail Sauce, Elsa’s Cheesy Fondue, Sven’s Glazed Carrots, Anna’s Snowball Cookies 

Day 5: Linguini’s Alfredo, Remy’s Ratatouille, Colette’s Savory Crepes,  Gusteau’s Meringue Tarts

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Kids Culinary Camp: Holiday Celebrations

Kids Culinary Camp: Holiday Celebrations at Kings Cooking Studio

10:00 am – 1:00 pm

July 19-23
Ages 8-12

Kids Culinary Camp:
Explore the holidays with food. Participants will celebrate the holidays all week learning to create recipes sure to become family favorites. 

MENU:

Day 1: Valentine’s Day – Cupid Pancakes, Fruit Skewers, Sweetheart Tarts, Loving Bento Box Lunch

Day 2: Easter/Passover – French Toast Casserole, Matzo Ball Soup, Asparagus and Cheese Puff Pastry Bundles

Day 3: Halloween – Apple Monsters, Spider Cookies, Mummy Pizzas, “Candy Corn” Yogurt Parfaits

Day 4: Thanksgiving – Turkey Breast with Herb Butter, Stuffing Muffins, Cauliflower Mashed Potatoes, Apple Pie Bites

Day 5: Christmas/Hanukkah – Skillet Gnocchi with Sausage, Noodle Kugel, Homemade Dinner Rolls, Holiday Cookies and Decorating!

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Teen Culinary Camp: Travel Through the Mediterranean

Teen Culinary Camp: Travel Through the Mediterranean at Kings Cooking Studio

2:00 pm – 5:00 pm

August 16-20
Ages 13-17

Teen Culinary Camp:
Learn to cook authentic, multi-course meals from around the Mediterranean.

Menu:

Day 1: France – Classic Cheese Soufflés, Ratatouille, Skillet Chicken and Potatoes, Crepes with Caramelized Pears

Day 2: Portugal – Piri-Piri Chicken, Beans and Rice, Bolinhos (Cod Cakes), Portuguese Custard Cups

Day 3: Italy – Hand Rolled Pasta, Basil Pesto, Grandma’s Meatballs, Tiramisu

Day 4: Spain – Empanadas, Goat Cheese Quesadillas, Arroz con Pollo, Churros with Chocolate Sauce

Day 5: Greece – Spanakopita, Greek Lemon Chicken Soup, Chicken Gyros,  Tzatziki, Loukoumades (Greek doughnuts)

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Teen Culinary Camp: Pasta From Scratch

Teen Culinary Camp: Pasta from Scratch at Kings Cooking Studio

2:00 pm – 5:00 pm

August 2-6
Ages 13-17

Teen Culinary Camp:
Boxed pasta has nothing on pasta made from scratch. You’ll be guided by Chef Julie on how to create your own pasta dough, roll it, shape it and cook it to perfection. You will also create delicious homemade sauces to accompany your pasta.

MENU:

Day 1: Antipasto Salad with a Balsamic Vinaigrette, Homemade Spaghetti, Marinara Sauce, Cheesy Garlic Bread, Mini Tiramisu

Day 2: Stuffed Pasta, Cream Sauce, Panzanella Salad, Sausage Bites, Cannoli Cream

Day 3: Caponata with Crostini, Spinach Pasta, Zoodles, Bolognese Sauce, Gelato

Day 4: Tomato Bruschetta, Gnocchi, Pesto, Balsamic Calamari, Sprinkle Cookies

Day 5: Hand Rolled Lasagna with Pasticio Sauce, Green Bean Salad, Zeppolis with Cinnamon Sugar

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Teen Culinary Camp: Kitchen Labs

Teen Culinary Camp: Kitchen Labs at Kings Cooking Studio

2:00 pm – 5:00 pm

July 26-30
Ages 13-17

Teen Culinary Camp:
There are no “empty calories” on our tempting plate of culinary creations. Guests will be using science and the tools of the kitchen to inspire a total food for thought experience!

MENU:

Day 1: Sensory Analysis. Cauliflower Buffalo Bites, Scallion Pancakes, Strawberry Shortcakes with Hand Whipped vs. Electric Beater Whipped Cream.

Day 2: Science of Baking. Chocolate Chip Cookies, Tempering Chocolate to Create Ice Cream Bombs, Homemade Ice Cream using various methods to prepare.

Day 3: Science of Cooking. Eggery to produce Best Quiches, Understanding Umami creating Loaded Mushroom Burgers, Braising Fresh Vegetables, Emulsifications and Vinaigrettes. 

Day 4: Understanding gluten and best tasting GF options. Blueberry Muffins, Herb Cheddar Biscuits, Homemade Bagels with Veggie Cream Cheese.

Day 5: Mystery Basket Challenge. Use the skills you have learned to create a dish to wow the judges!!!

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Teen Culinary Camp: Top Chef

Teen Culinary Camp: Top Chef at Kings Cooking Studio

2:00 pm – 5:00 pm

July 12-16
Ages 13-17

Teen Culinary Camp:
Learn professional cooking techniques and food preparation methods necessary to become a Top Chef! At the end of the week there will be a spirited Top Chef Challenge.

MENU:

Day 1 : Knife Skills – Pineapple Shrimp Stir Fry, Teriyaki Sauce, Tropical Fruit Salad, Fruit Carving!

Day 2: Breakfast Themed – Cookery of Eggs (Scrambled, Poached, Fried, Omelets), Perfect Pancakes with Berry Compote, Homemade Breakfast Sausage

Day 3: Beautiful Produce – Methods of Cooking (to keep them healthy and delicious), Super Salads (Leafy Green Salads, Grain Salads), Exotic Fruits (taste testing and fun usage)

Day 4: Protein Power – Carne Asada Tacos, Creamy Chicken and Gnocchi, Lemon Dill Seared Salmon, Black Bean Burgers

Day 5: Top Chef Challenge – Use the skills you have learned during the week to participate in our spirited Top Chef Challenge!

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Teen Culinary Camp: Takeout Makeover

Teen Culinary Camp: Takeout Makeover at Kings Cooking Studio

2:00 pm – 5:00 pm

July 5-9
Ages 13-17

Teen Culinary Camp:
Do you have a favorite take-out dish that you would love to create at home without all of the additives and processed ingredients? Learn the secrets of creating healthier versions of your greatest craves. Your kitchen will become the most popular take-out spot in town!

Menu:

Day 1: Chinese Food – Scallion Pancakes, Fried Rice, Beef and Broccoli, Shrimp Lo Mein

Day 2: Italian – Bruschetta, Homemade Pasta and Meatballs, Homemade Margherita Pizza, Cannoli Dip

Day 3: Mexican Food – Guacamole, Salsa & Homemade Chips, Chicken Enchiladas, Tasty Tacos, Street Corn, Churros

Day 4: Indian Food – Homemade Naan, Chickpea Tikka Masala, Butter Chicken, Indian Rice Pudding

Day 5: Thai Food – Thai Coconut Soup (Tom Kha Soup), Chicken Satay, Coconut Rice, Pad Thai, Mango Coconut Popsicles

Location:
Kings of Short Hills
778 Morris Turnpike
Short Hills, NJ 07078

Questions? Call 973-258-4009

Chipotle Lime Shrimp Tacos with Creamy Avocado Broccoli Slaw

Get dinner on the table under 30 minutes! These Chipotle Lime Shrimp Tacos with a Creamy Avocado Broccoli Slaw is simple to make and you might already have all the ingredients already on hand!

The beauty of tacos is that they are easily customizable. Kick it up a notch and add more spices to the shrimp. Swap shrimp for cod. What I love about taco recipes is that they act more as a guide. You don’t need to follow them exactly. That is what’s fun about cooking, you get to be creative in the kitchen!

Chipotle Lime Shrimp Tacos with Creamy Avocado Broccoli Slaw on a white linen napkin
raw shrimp in a glass bowl with marinade ingredients

How to make Chipotle Lime Shrimp Tacos with Creamy Avocado Broccoli Slaw

Ingredients

  • Shrimp. I prefer using large or jumbo shrimp. Cut down on prep time by purchasing already peeled and deveined shrimp.
  • Olive oil. Olive oil or any neutral oil works.
  • Lime. The title of the recipe is lime tacos .. so ya know .. lime is needed here.
  • Chipotle seasoning blend. Take out the guess work and use a blend. The blend I used was a combo of: Sweet Chili Pepper, Chipotle Chili Pepper, Cayenne Pepper, Oregano, Cumin, Parsley, Mustard, Garlic, Onion, Carrot, Sugar, Citric Acid, Orange Peel, Lemon Peel, Oil Of Lemon & Lime.
  • Ground cumin. To add a warm, earthy flavor and aroma with a bit of both sweetness and bitterness.
  • Salt. To enhance the flavors!
  • Broccoli slaw mix. Cut down on prep time and use a slaw mix which is typically a mixture of shredded broccoli stalks with julienned carrots and a bit of purple cabbage. It can be purchased at almost any grocery store along with the bagged salads.
  • Scallions.
  • Plain yogurt. I used this in place of sour cream. Yogurt will add the same tanginess and creaminess needed for the slaw.
  • Avocado. Your avocado still hard as a rock? Place it in a brown paper bag with a banana overnight. The banana will ripen faster giving off ethylene gas in a closed space to help ripen the avocado faster.
  • Cilantro. Don’t go crazy picking off each individual leaf. The stems pack in a ton of flavor too!
  • Tortillas. Use flour or corn tortilla – whatever you like best!
broccoli slaw in a glass bowl with scallions, avocado, lime, yogurt, cilantro, black pepper, salt surrounding the bowl on a marble platter

Equipment

  • Large mixing bowls for both marinating the shrimp and mixing the broccoli slaw.
  • A microplane is needed to zest the lime.
  • A food processor or blender helps make the avocado yogurt mixture creamy, but it’s not needed. Use a potato masher to mash to desired consistency.
  • A grill or grill pan to cook the shrimp and give it a smokier flavor.
  • Wooden skewers will help to easily flip the shrimp as it cooks.
three shrimp tacos in flour tortillas garnished with yogurt and cilantro

Step-by-Step Instructions

  1. Rinse and pat the shrimp dry. Transfer to a large mixing bowl. Drizzle with olive oil and lime juice. Sprinkle with the lime zest, chipotle seasoning, cumin, and salt. Toss to coat evenly. Cover in place in the refrigerator to marinate for at least 20 minutes. Soak skewers in water as the shrimp marinades.
  2. In a bowl, combine the broccoli slaw and scallions. In a food processor, combine the yogurt, avocado, cilantro, lime juice, and zest. Pour over the slaw and toss to combine. Season with salt and pepper, to taste.
  3. Heat a grill (or grill pan) to medium-high heat. Place the shrimp on the skewers and grill until shrimp turn pink, about 1-2 minutes per side. (Alternatively, heat a large skillet over medium high heat. Add the shrimp to the hot pan and sauté, flipping occasionally, until the shrimp are cooked through.)
  4. Assemble tacos by layering the broccoli slaw, shrimp, then toppings in the tortilla.

Cooking Tips

A general rule of thumb for marinades is needing approximately 1/4 to 1/2 cup of marinade for every pound of protein. Always marinate in the refrigerator, not at room temperature Before cooking, remove the protein from marinade and pat dry with a paper towel to promote even browning and prevent steaming

opened shrimp taco
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chipotle Lime Shrimp Tacos with Creamy Avocado Broccoli Slaw

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 5
  • Total Time: 25 minutes
  • Yield: 4 1x

Ingredients

Scale

For the shrimp:
1 pound large or jumbo shrimp, peeled, deveined, and tails removed (fresh or frozen and thawed)
1 teaspoon olive oil
1 lime, juiced and zested
1 teaspoon chipotle seasoning blend
½ teaspoon ground cumin
½ teaspoon salt
Wooden skewers

For the broccoli slaw:
2 cups broccoli slaw mix
2 tablespoons scallions, thinly sliced
½ cup plain yogurt
1 avocado
1/4 cup fresh cilantro, chopped
1 lime, juiced and zested
Salt and pepper, to taste

For the tacos:
8 small flour or corn tortillas
Optional toppings: Cotija cheese, sour cream, cilantro, sliced avocado, lime wedges


Instructions

  1. Rinse and pat the shrimp dry. Transfer to a large mixing bowl. Drizzle with olive oil and lime juice. Sprinkle with the lime zest, chipotle seasoning, cumin, and salt. Toss to coat evenly. Cover in place in the refrigerator to marinate for at least 20 minutes. Soak skewers in water as the shrimp marinades.
  2. In a bowl, combine the broccoli slaw and scallions. In a food processor, combine the yogurt, avocado, cilantro, lime juice, and zest. Pour over the slaw and toss to combine. Season with salt and pepper, to taste.
  3. Heat a grill (or grill pan) to medium-high heat. Place the shrimp on the skewers and grill until shrimp turn pink, about 1-2 minutes per side. (Alternatively, heat a large skillet over medium high heat. Add the shrimp to the hot pan and sauté, flipping occasionally, until the shrimp are cooked through.)
  4. Assemble tacos by layering the broccoli slaw, shrimp, then toppings in the tortilla.

Keywords: taco, shrimp tacos, heart healthy, taco Tuesday, healthy tacos

Recipe Card powered byTasty Recipes

FAQ

What if I don’t have a grill pan?
Alternatively, heat a large skillet over medium high heat. Add the shrimp to the hot pan and sauté, flipping occasionally, until the shrimp are cooked through.

What can I use in place of shrimp?
Any mild white flakey fish will do – cod, tilapia, halibut, grouper, etc.

Can I make the broccoli slaw from scratch?
Of course! Create a mixture of shredded broccoli stalks with julienned carrots and thinly sliced purple cabbage.

Other recipes you may enjoy

Should You Rinse Quinoa Before Cooking?

Quinoa is a naturally gluten free grain packed with protein, fiber, and other essential nutrients. If you’re cooking quinoa for the first time, you might be wondering if it needs to be rinsed before cooking. If so, read on for all the details on how to do that correctly!

white, red, and black quinoa in a wooden bowl.

What is saponin?

Saponins, get their name because they lather up in water, like soap suds. The herb soapwort is one of the most concentrated sources of saponins and sometimes used to make a natural cleanser.

Saponin is a natural substance found on quinoa that can be removed by rinsing. Saponin has a subtle unpleasant bitter taste. By rinsing quinoa before cooking, it removes saponins, therefore removing the bitterness.

Are saponins safe?

Saponins are phytochemicals made by plants as a method of natural pest control. The bitter taste of these compounds makes the plant less palatable to birds, insects, and humans.

Rinsing quinoa just removes that bitterness, making quinoa more enjoyable.

plated meal with salmon and quinoa

Health benefits of quinoa

Pronounced KEEN-wah, quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

One cup (185 grams) of cooked quinoa, provides:

  • Protein: 8 grams
  • Fiber: 5 grams
  • Manganese: 58% of the recommended daily allowance (RDA)
  • Magnesium: 30% of the RDA
  • Phosphorus: 28% of the RDA
  • Folate: 19% of the RDA
  • Copper: 18% of the RDA
  • Iron: 15% of the RDA
  • Zinc: 13% of the RDA
  • Potassium 9% of the RDA

Fun fact: There are over 1,800 varieties of quinoa, but the three main types you’ll find in the grocery store are white, red, and black.

Resources:
https://pubmed.ncbi.nlm.nih.gov/15117556/
https://www.sciencedirect.com/topics/pharmacology-toxicology-and-pharmaceutical-science/saponins
https://nutritiondata.self.com/facts/cereal-grains-and-pasta/10352/2