Quinoa

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.

Most Recent

How to Make Oat Milk at Home

It's so easy you can whip up a batch before your morning coffee.
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Creamy Polenta with Three-Cheese Fonduta

This creamy polenta with three-cheese fonduta, also called Toc’ in braide, is a luxuriously rich mixture of thick, sweet polenta, and three cheeses: whole-milk ricotta, crumbly Gorgonzola, and nutty Parmigiano-Reggiano. Thyme-infused brown butter adds a woodsy, nutty bite to this indulgent side.
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This Sushi Roll-Grain Bowl Combo Is Our New Favorite Comfort Food

Chef Takuya Umeda's California Wappa Rice Bowls are all about perfect ratios and technique—and they're easy to make at home.
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Dashi-Steamed Rice (Takikomi Gohan)

Ginger, carrots, and soy, along with the master dashi, flavor this perfectly tender sushi rice from chef Brandon Go’s glorious bento boxes. Rinsing the rice until the water runs clear is crucial for the final texture of the rice because it washes away extra starches that would make it gummy.
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What is Tempeh—and How Do You Use It?

This plant-based protein is loaded with fiber, vitamins, and probiotic benefits.
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Hand-Rolled Couscous

The surprisingly simple process of making homemade couscous yields a nuttier, more flavorful result than any boxed couscous.
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More Quinoa

The Secret to Cooking Three Grains at Once (with Perfect Results)

This blend of brown rice, farro, and quinoa makes lunchtime way more fun—and it freezes and reheats beautifully.
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Peach and Cashew 
Biryani Salad

Biryanis are traditionally served hot, laden with cooked meats, vegetables, fruit, and nuts. Chef Biju Thomas reimagines the dish as a refreshing summer side, starting with cooled basmati rice and an array of dried fruits that puff and crisp in coconut oil. The lentils make it hearty enough for a lunch main and a fantastic alternative to your usual cookout starches. Slideshow: More Biryani Recipes  
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Amaranth Recipes

Amaranth is a great alternative for gluten-free eaters. You can use this supertiny seed (yes, it's not actually a grain) to make amazing polenta, filling breakfast porridge, easy pudding and healthy granola. Plus, it's really good for you too! Here, 11 of our best recipes featuring amaranth.