(Deb Lindsey /For The Washington Post)

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.

(Dixie D. Vereen/For The Washington Post)

Wheat Berry Salad With Cauliflower and Raisins. Great for the lunch box; the recipe also teaches a nifty technique for cooking frozen cauliflower.

(Katherine Frey/The Washington Post)

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.

(Deb Lindsey/For The Washington Post)

(Dayna Smith/For The Washington Post)

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!).

(Deb Lindsey/For The Washington Post)

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.

(Deb Lindsey/For The Washington Post)

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.