Ancient grains — including amaranth, barley, buckwheat, millet, spelled, and quinoa — have exploded in popularity over the last 5 years thanks to their impressive combination of flavor, nutrition, and versatility. Quinoa, for example, is gluten-free, high in protein, contains all nine essential amino acids and can be used in a wide range of meals as a substitute or a showcase ingredient.
Ancient grains are on everyone’s radar:
• “By incorporating ancient grains, we’ll benefit by … enjoying a wider array of flavors, textures, and nutritional profiles. Although they are thought of as a hot trend, I believe that ancient grains are here to stay.”
Vandana ShethNutritionist and Spokesperson, Academy of Nutrition and Dietetics
• “It’s been a positive perfect storm for these ancient grains. They fit with our desire to look for a superfood, a magic bullet we should be eating.”
Cynthia HarrimanDirector of Food and Nutritional Strategies, Whole Grain Council
