Quinoa Once sacred to the Incas, quinoa is a complete plant-based protein, packed with fiber, iron, and magnesium. It cooks quickly and works well in grain bowls, salads, or even breakfast porridge.
Farro This nutty, chewy grain dates back to ancient Rome. Farro is high in protein, fiber, and B vitamins, making it a hearty base for soups, risottos, and grain salads.
Millet An ancient staple in Africa and Asia, millet is naturally gluten-free and rich in magnesium and antioxidants. Light and fluffy, it can be enjoyed as a side dish, porridge, or even in baked goods.
Amaranth Worshiped by the Aztecs, amaranth is tiny but mighty—full of protein, calcium, and iron. Its slightly nutty flavor makes it great for breakfast bowls, soups, or popped like popcorn for a crunchy snack.
Teff Native to Ethiopia, teff is the smallest grain in the world and the base of traditional injera bread. It’s loaded with iron, calcium, and resistant starch, which supports digestive health.