Protein-packed, gluten-free quinoa is a great alternative to grains like rice and couscous, and has been growing in popularity in the United States over the past ten years. It’s wonderfully versatile—in burrito bowls and pilafs, it’s a nearly foolproof substitute for starchy rice, but quinoa can be used in everything from baked goods to burgers. Our guide to quinoa is all about ingenious ways to use this great ingredient, whether in a comfort food classic like chicken parmesan, or in a sweet and nutty sheet cake. Food & Wine has these tasty recipes and dozens more—it’s easier than ever to get your superfood fix.

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Food & Wine: Whole Grains to Try Now
Whole Grains to Try Now
What are grains? What are whole grains? Here's a list of grains of the moment that you should try cooking with now. These grains, according to Jonathan Bethony, the resident baker at The Bread Lab in Mount Vernon, Washington, are "kind of like the gifted and talented. You have to find out what they're good at." How do you do that? Pam Yung, co-owner and baker/pastry chef at Brooklyn's Semilla restaurant, has a simple answer: "I suggest people just play around with them." Check out this guide to the grains, and some ideas from the pros for how to best play with them.—Betsy Andrews