Though technically a seed rather than a grain, quinoa tends to be categorized as a high-protein whole grain. The fiber-rich and naturally gluten-free ingredient has long been consumed in South America.
The purple-black grain is also a good source of B vitamins, as well as calcium, iron, magnesium, potassium, phosphorus, and zinc.
Kamut grains are longer and thinner than alternatives like farro and barley. Its texture is dense, so it holds up well when added to soups, stews, and casseroles.
Teff has a high fiber content and low GI value, making the grain is a wonderful option for those looking to stabilize their blood sugar levels, particularly individuals diagnosed with insulin resistance or type 2 diabetes.
A derivative of wheat, farro is a hearty grain with a satisfyingly chewy texture. Since farro is denser than alternatives like teff, it maintains its shape better when added to soups and stews.
Another naturally gluten-free grain, sorghum is rich in polyphenols, compounds found in plants that can act as antioxidants and have health benefits.