I have a bad habit of getting too comfortable with the familiar. This is especially true when it comes to cooking! I find myself always using the same grains – quinoa, oats, and brown rice – over and over again in my meals. Which is why one of my New Year’s resolutions is to cook with different whole grains more often.
I mean, I’m always telling people that as a dietitian, so I figured I should start practicing what I preach. Because using a variety of whole grains means getting a variety of different nutrients like fibre, B vitamins, iron (especially in quinoa), magnesium, calcium (high levels in amaranth!), phosphorus, and others. Also they all have a unique flavour and texture to bring something different to your cooking and baking.
Today I’ve rounded up some whole grain recipes I’ve tried recently and others that I want to try. Hope they inspire you to switch things up in the kitchen as much as they did for me!
Photo by The Honour System
Asian Quinoa Salad via Two Peas and Their Pod
Spring Chickpea Quinoa Salad via Chelsea’s Healthy Kitchen
Lemon Blueberry Quinoa Flour Muffins via The Honour System
Coconut, Almond, and Quinoa Breakfast Cakes via The First Mess
Photo by Dolly and Oatmeal
Millet Salad with Sun Dried Tomatoes, Kale, and Beans via Edible Perspective
Harissa Roasted Roots with Crispy Chickpeas and Herby Millet Pilaf via Happy Hearted Kitchen
Tempeh, Brown Rice, and Millet Veggie Burger via The First Mess
Cardamom Toasted Millet Breakfast Bowl with Summer BlackBerry Compote via Dolly and Oatmeal
Photo by Yummy Beet
Amaranth, Arborio, and Coconut Breakfast Risotto via Yummy Beet
Cinnamon Apple & Pear Amaranth Porridge via Nutrition Stripped
Cardamom Amaranth Cookies via Love Food Eat
Winter Buckwheat and Shaved Brussels Sprout Bowl via Dolly and Oatmeal
Photo by Eating Bird Food
Lemon Buckwheat Waffles via The Healthy Maven
Buckwheat Gingerbread Pancakes via Making Thyme for Health
Crunchy Apricot and Buckwheat Granola via Happy Hearted Kitchen
Pumpkin Buckwheat Porridge Power Bowl via Eating Bird Food
Photo by Sweet Peas and Saffron
Freekeh Risotto with Mushrooms and Tarragon via The Corner Kitchen
Roasted Cauliflower, Freekeh, and Garlicky Tahini Sauce via Cookie and Kate
Maple Roasted Butternut Squash Freekeh Salad with Kale via Well Plated
Photo by Love and Olive Oil
Asiago White Beans with Farro, Kale, and Tomatoes via Pinch of Yum
Farro, Pomegranate, and Arugula Salad with Shallot Vinaigrette via The Hummusapien
Farro Risotto with Acorn Squash and Kale via Love and Olive Oil
What’s your favourite grain?