Quinoa and Beyond: 7 Great Recipes

Staff Writer
Recipe SWAT Team tackles seeds and grains from around the world this week
Faux-Roe Gunkanmaki
Erin Wysocarski

Erin Wysocarski's amaranth-based Gunkanmaki with Pickled Daikon looks so real, it's hard to believe it's vegan.

Is the quinoa craze over yet? Maybe not quite yet, but we think that when it's finally over, people will be looking for the next health food to idolize — perhaps another seed or grain from a different part of the world.

Click here to see Quinoa and Beyond: 7 Great Recipes Slideshow

This week, Bob's Red Mill generously sent us samples of several different grains from around the world, including farro, a pleasantly chewy grain with a nutty flavor from Italy that is growing in popularity; brown teff, the grain used to make the flour for injera, the spongy Ethiopian flatbread; and beige amaranth, a fine seed that was a staple of the ancient Aztecs.

These grains from around the world truly captured our imaginations this week, and we were inspired to create some great dishes. Here are some highlights:

All of the recipes featured here can be made at home for about $22 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

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Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.