Food

12 Hearty Quinoa, Farro, and Bulgar Recipes

Around the world in whole grains

By SAVEUR Editors

August 29, 2016

Farro Gnocchi with Pork Ragù — In this Umbrian ragù, fennel pollen adds a sweet aroma and a flavor similar to that of the fennel-laced sausages found in Italian butcher shops. Get the recipe for Farro Gnocchi with Pork Ragù »Con Poulos

Farro Grain Bowl — A simple grain bowl is the perfect easy meal: quick, nourishing, and plenty satisfying. Feel free to adapt the ingredients in this recipe to whatever's in your fridge and pantry; grain bowls love leftovers. Get the recipe for Farro Grain Bowl »Farideh Sadeghin

Pilaf — This gluten-free grain, a type of millet, provides a wonderfully nutty backbone to a salad of sweet dates and carrots, and crunchy roasted peanuts. Get the recipe for Fonio Pilaf with Dates, Carrots, and Peanuts »Ryan Liebe

Grouper in Crab Sauce with Black Quinoa and Pickled Fennel — Meaty butter-basted grouper fillets are topped with a butter-rich, citrusy crab sauce and served over wilted kale and quinoa in this recipe adapted from one by Florida-based chef Jeffrey Jew. Get the recipe for Grouper in Crab Sauce with Black Quinoa and Pickled Fennel »Ingalls Photography

Root Vegetable and Quinoa Salad with Pickled Sunchokes — Red quinoa, which is similar in flavor and texture to white quinoa, adds color to this warm, hearty winter salad. Get the recipe for Root Vegetable and Quinoa Salad with Pickled Sunchokes »Ryan Liebe

Pan-Fried Sole with Red Quinoa and Vegetables — Filets of sole are set atop fluffy red quinoa, roasted tomatoes, and tender-crisp vegetables under an emulsified lemon-butter sauce in this dish inspired by one at Marseille's Le Café des Epices. Get the recipe for Pan-Fried Sole with Red Quinoa and Vegetables »Ingalls Photography

Sprouted Seed and Grain Salad with Spiced Prawns — This hearty grain and seed salad is perfect for lunch, as the quinoa, buckwheat, and sunflower seeds luxuriate in a lemon dressing with mandarin-sauced shrimp. Get the recipe for Sprouted Seed and Grain Salad with Spiced Prawns »Ryan Liebe

Herbed Lemon Quinoa — Quinoa, which is botanically a seed and not a grain, is widely accepted as a Passover-friendly starch. In this recipe from cookbook author Leah Koenig, it gets dressed up for the seder table with a mix of sweet sautéed shallots, lemon, and parsley. Get the recipe for Herbed Lemon Quinoa »Cory Baldwin

Quinoa Salad with Snap Peas, Scallions, and Mint — This light quinoa salad, filled with scallions, mint, snap peas, and crisp haricots verts tossed in a Dijon vinaigrette, makes a perfect summer side dish for picnics and barbecues. Get the recipe for Quinoa Salad with Snap Peas, Scallions, and Mint »Matt Taylor-Gross

Blueberry Quinoa Pancakes with Lemon Crema, Breakfast — Granola and quinoa lend a sneaky earthy-crunchy vibe to these substantial, fluffy pancakes from Dennis Bernard, chef de cuisine of Chicago's Dove's Luncheonette. Get the recipe for Blueberry Quinoa Pancakes with Lemon Crema »Joseph De Leo

TABBOULEH — Cinnamon and allspice add distinctive flavor to this version of the classic Middle Eastern parsley salad. Get the recipe for Tabbouleh »Matt Taylor-Gross

Kibbeh — Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed chuck and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, the Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Get the recipe for Kibbeh (Lamb and Bulgur Wheat Croquettes) »Todd Coleman

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