Quinoa: Quinoa is perhaps the most well-known ancient grain. It's a complete protein source, rich in fiber, and packed with essential nutrients. Quinoa is versatile and can be used in salads, pilafs, and as a side dish.
Amaranth: Amaranth is known for its high protein content and is an excellent source of lysine, an essential amino acid. It's also rich in fiber, iron, and calcium.
Spelt: Spelt is a type of wheat and is a good source of protein, fiber, and B vitamins. It has a nutty flavor and can be used in baking, soups, and pilafs.
Farro: Farro is an ancient form of wheat with a nutty flavor and a chewy texture. It's a good source of protein, fiber, and essential nutrients.
Millet: Millet is a gluten-free grain that's rich in magnesium, phosphorus, and antioxidants. It has a mild, slightly nutty flavor and can be used in porridge, as a side dish, or in gluten-free baking.
Buckwheat: Despite its name, buckwheat is not related to wheat and is naturally gluten-free. It's high in protein and fiber and contains essential amino acids.
Teff: Teff is a tiny grain native to Ethiopia and is rich in iron, calcium, and fiber. It's often used to make injera, a traditional Ethiopian flatbread, but can also be used in porridge and as a base for salads.
Einkorn: Einkorn is one of the earliest cultivated forms of wheat and is low in gluten. It's a good source of protein and essential nutrients.