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Veg for 5 years here and one grain I would highly recommend is Quinoa. It's originally from the South American Altiplano and was a staple food for societies like the Incas. And that's not surprising given it's uncannily great nutritional value: a complete protein source, and high amounts of Fe and Mg. In terms of texture, I'd say its a hybrid between rice and pasta that's slightly crisp. And the best part is that it cooks in roughly 10 minutes in a regular pot! As far as recipes go, it's reaaally versatile: salad, sub for rice (with beans), and even oatmeal type preparations. I've developed my own Indian Pilaf recipe with vegetables; ping me if you'd like the recipe.
en.wikipedia.org/wiki/Quinoa#Nutritional_value