Fantastic Farro, Couscous and Quinoa Recipes

This classic couscous is loaded with slow-cooked lamb and poached vegetables, and spiced with generous amounts of cumin. Generally speaking, couscous isn't really spicy (though harissa, the traditional, fiery chile-garlic North African condiment, can add a bit of a bite), which means it can partner well with a rich, firmly structured red wine such as Merlot.

Eating quinoa is a great way for vegetarians to get protein. Jeremy Fox tosses nutty-tasting quinoa with crunchy shaved vegetables for a refreshing salad loaded with vitamins and minerals.

"Quinoa is a miracle food," says Bruce Sherman. Native to the Andes Mountains, the nutty, protein-rich grain is now also grown in the U.S. Sherman tosses it with smoky bacon and toasted almonds to make a substantial side dish that's delicious with poached eggs or roasted chicken.

Rajat Parr came up with this vibrant risotto when trying to feed a bunch of hungry friends in his San Francisco apartment from a pantry that happened to contain tomatoes and farro.

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

Giuseppe Tentori's quinoa salad is a delightful mix of cucumber, thin green beans, parsley and feta. What makes it special is that Tentori pickles the radishes in red wine vinegar and sugar before tossing them into the salad, where they add a puckery crunch.

Chef Donald Link cooks chicken in duck fat until it's meltingly tender. Home cooks can skip the duck fat and opt for olive oil instead.

For this main course, do as Jonathon Sawyer does and prepare farro much as you would risotto: Add stock slowly while the grains cook, so that they gradually become plump and delicious. Then mix in artichokes and top the dish with celery, parsley and tarragon salad and shavings of nutty Grana Padano cheese.

This tasty riff on falafel uses black beans and quinoa in place of chickpeas.

A mainstay in Morocco, steamed couscous topped with a very liquid stew is undeniably delectable, but not exactly quick. We've found, though, that combining all the ingredients in a soup yields similarly sumptuous results in a much shorter time. The dish is decidedly spicy; if you prefer less heat, just reduce the amount of cayenne.

This soul-satisfying winter hash combines crispy sunchokes, silky oyster mushrooms, tender kale and chewy farro. It's wonderful served with grilled steak or on its own as a meatless main course.

Cat Cora's nutritious quinoa is quick to make. Adding chicken makes it a great meal-in-one.

When making most stews, cooks typically brown the meat before braising it; here, Ethan Stowell skips that step, which simplifies the Moroccan recipe and gives the lamb a buttery, melt-in-the-mouth texture. The dish is vibrantly flavored with ginger, cumin, coriander, olives and lemon; the broth is delicious over couscous.

These crispy, light little patties are fantastic as mini vegetarian burgers, but they'd be great served alongside a salad as well.

This reimagined Caesar salad substitutes kale for romaine, rye bread for the croutons and tofu for raw egg in the garlicky dressing.

This is a fantastic, healthy meal in one dish. It has super crunch from chopped almonds and great, unexpected flavor from the addition of coconut oil.

Marcia Kiesel used to crust salmon with bread crumbs, but she created this clever alternative as a way to use up leftover cooked couscous. She now prefers the couscous because it holds its shape and delivers a much more satisfying crunch.

The chorizo in this farro-and-squid salad makes it robust enough to pair with a ripe Australian red.

Maple-glazed winter squash stuffed with quinoa and sautéed wild mushrooms makes an excellent vegetarian meal.

A tangy, caper-studded couscous with butter beans and lemon juice makes a delicious base for quickly sautéed spicy shrimp.

This thick, vegan soup is made with a colorful mix of carrots, peas, leek and onion. Mario Batali also adds borlotti beans and farro, which make the soup hearty enough to be a main course.

We like to use a combination of sweet and hot Italian sausages here for alternating bites of mild and spicy, but don't feel limited by our preferences. Use your own favorite, and grill, broil, or even sauté it—whatever seems easiest to you.

Chef Chad Aaland makes quinoa salad with three types of beans and house-pickled onions. This streamlined version with black beans and jarred cocktail onions is tasty, too.

This big, cheesy couscous cake is a wonderful way to use up leftovers, but it’s so good and fast you’ll want to make it with fresh couscous, too. Grace Parisi sometimes adds whatever roasted vegetables she has on hand, such as sweet potatoes, carrots or asparagus; or she might top the galette with fried eggs for breakfast.

"This breakfast will make your day so productive," says Jill Donenfeld about her maple syrup–sweetened quinoa. Quinoa is naturally loaded with protein and fiber.