So you’ve walked through our ancient grains section several times, but aren’t sure what to do with these protein-packed pantry products? We’re here to help! We’ve put together a few recipes that showcase different grains and ways to use them.
Freekeh [free-kah] has been a staple in Middle Eastern diets for centuries, and it has recently become more popular in the U.S. Freekeh is harvested while still green and tender, then dried and gently roasted. Enjoy Freekeh for its earthy, nutty taste and nutritional value; each serving is high in protein and fiber. Try this grain along with black beans, corn, spices and more to make Black Bean Freekeh Burgers.
Quinoa [keen-wah] was dubbed the “mother of all grains” by the ancient Incas! This grain is gluten free and rich in protein and amino acids. Quinoa is a popular choice for savory soups and salads, but we chose to feature a sweet recipe that makes a filling and nutritious start to your day, Quinoa & Oat Power Breakfast Bowl.
Amaranth [am-a-ranth] dates back 8,000 years to diets of the ancient Aztecs. Amaranth is naturally gluten-free and high in protein, iron, magnesium and potassium. Impress your guests with a new side dish, Amaranth, Avocado & Kale Salad with Lemon Dijon Vinaigrette.