Whole grains — farro, quinoa, buckwheat and the like — are tasty and satisfying. From the Recipe Finder, here are nine healthful ways to work them into your cooking.
Grain Bowls and Soft-Boiled Eggs With Avocado + Kimchi, pictured above. A quick way to dress up grains: Add something spicy (kimchi), something creamy (avocado) and top with an egg.
Wheat Berry Salad With Cauliflower and Raisins. Great for the lunch box; the recipe also teaches a nifty technique for cooking frozen cauliflower.
Lemon-Dressed Farro, Tuna and Chickpea Salad. Not your mother’s tuna salad.
Warm Farro With Pine Nuts. Nutty farro is a nice counterpoint to crunchy green beans and sweet currants.
Roasted Vegetable and Farro Salad, above left. A hearty vegetarian salad with a zippy za’atar vinaigrette. Feel free to swap out the veggies for a more seasonal take.
Mediterranean Quinoa With Broccoli, above right. Ready in 20 minutes or less (and it’s gluten-free!).
Herbed Farro Salad With Walnuts, Feta and Spinach. A great mix of textures and flavors.
Buckwheat Tabbouleh. This gluten-free salad is studded with plenty of mint, scallions and peppers, both sweet and spicy.
Dorie Greenspan’s Quinoa Bowls. Another template for an easy, adaptable meal. This one uses radish leaves to make a quick pesto, but you can use whatever pesto you like.