Quinoa and Beyond: 7 Great Recipes Slideshow
August 2, 2013
Apple Pie Breakfast Porridge with Teff
Staff writer Isabelle Burden describes her dish as "oatmeal with soul." Instead of the usual rolled or steel-cut oats, she uses teff, a whole grain from Ethiopia that has a naturally sweet and nutty flavor.
Blueberry and Banana Smoothie
Photo editor Jane Bruce's smoothie has a delicious twist in the form of chia seeds, an ancient seed that was central to the diet of Mayans and Aztecs.
Cinnamon-Scented Millet with Grilled Summer Vegetables
If you're a fan of couscous, you'll probably like this delicious side dish, which has a subtle sweetness thanks to a dressing made with a touch of honey, Valencia oranges, lemon juice, and extra-virgin olive oil.
Faux-Roe Gunkanmaki with Pickled Daikon
"No way!" you're probably thinking. That looks just like sushi! But it's not. It's amaranth inside of the seaweed wrapper, not some exotic beet-red fish roe — although that's what Erin Wysocarski, author of Olives for Dinner and member of the Culinary Content Network, probably intended. Vegan sushi is no joke if it's done right — no weird vegan fish substitutes here.
Asian Flair Farro
Kasha Mushroom Pilaf
Kasha is also known as "toasted buckwheat groats." Not exactly the sexiest name. We like "kasha" much better. If you're looking for an easy, hearty side dish to go with a main dish, try this recipe from Rachel Rappaport, member of the Culinary Content Network and author of the blog Coconut & Lime.
Kamut with Andouille Chicken and Turkey Sausage, Sun-Dried Tomatoes, and Kale
Sometimes, the right combination of a short list of ingredients (just eight, to be exact, in this case) can add up to a whole lot of flavor. Such is the case with this healthy whole-grain recipe from Tyler Sullivan.