A complete protein source, quinoa is rich in fiber, vitamins, and minerals. It has a slightly nutty flavor and a light, fluffy texture.
An ancient wheat grain, farro is high in fiber, protein, and nutrients. It has a chewy texture and a nutty taste, making it a great addition to salads and soups.
Despite its name, buckwheat is not related to wheat and is gluten-free. It's rich in antioxidants and provides a nutty flavor. Buckwheat is commonly used in pancakes, noodles, and porridge.
Made from young green wheat, freekeh is high in fiber and protein. It has a slightly smoky flavor and a chewy texture, making it a versatile grain for salads and pilafs.
A gluten-free grain, millet is a good source of magnesium and phosphorus. It has a mild, slightly sweet flavor and can be used in both sweet and savory dishes.
A gluten-free grain, sorghum is rich in antioxidants and provides a mildly sweet flavor. It can be popped like popcorn or used in salads, pilafs, and porridge.
A gluten-free grain, amaranth is rich in protein and contains all essential amino acids. It has a nutty flavor and a sticky, porridge-like consistency, making it suitable for both sweet and savory dishes.
High in fiber and rich in nutrients, barley has a chewy texture and a slightly nutty flavor. It is often used in soups, stews, and salads.