Meet the Newcomers to the World of Wonder Grains

As consumers seek out filling alternatives to rice, pasta and potatoes and increase in gluten-free living increases, wonder grains are dominating lunch menus, leading to innovative new product creations and seemingly launching a world takeover, but what’s now and next in the world of grains?

The Quinoa conundrum

 

Last night's leftover of roast chicken and spiced quinoa, with additional rocket and radish. Waste not what not. #nudespice #quinoa #roastchicken #leftovers #eatclean #realfood #jerf #healthy #lunch #almostpaleo #lovelegumes

A photo posted by @zarafinna on Mar 9, 2016 at 5:41am PST

Pronounced ‘keen-wah’ this relative of spinach and beet plants produces seeds that have high protein levels and are rich in antioxidants and vitamin E. It doesn’t contain gluten proteins, which is why it’s found favour as part of the gluten-free and clean eating movements and it’s both filling and versatile.

According to customs data, the UK imported 47 per cent more quinoa from Peru in 2015 compared to 2014 and that was on the back of growth of 76 per cent the previous year. Our love of the grain has come under criticism and scrutiny for driving up prices in places like Peru and Bolivia where it is grown, though some argue this is helpful for farmers who have seen an increase to their income. Britain now boasts its own quinoa farm too, which counts supermarket chain Waitrose among its customers.

Incidentally, sales of fresh quinoa salads reportedly doubled in Waitrose in 2015. It’s not just us Brits who have been going crazy of quinoa either, launches of new products made with quinoa reportedly rose 50 per cent in the 12 months to September 30^th 2013.

Bulking out with bulgur wheat

This one earns its place on your list of perfect packed lunch recipes! Why? Because it tastes amazing now, and tastes even better after a good nights rest in the fridge: Kisir - Traditional Turkish Bulgur Salad all dressed up in gorgeous bowls by @tinekhome! Here’s what you need (serves 2): 500 ml water 200 g bulgur 1 tsp cumin & curry 0,5 tsp turmeric & chili 1 tbsp salt 0,25 tsp pepper 0,5 red onion 1 bell pepper 0,5 cucumber 100 g cherry tomatoes 2 stalks green onion 0,25 bunch parsley, mint & dill 60 ml olive oil 3 tbsp tomato paste 0,5 lemon Get all our step-by-step recipe instructions with cups and metric measurements in our free App for Android and iOS: getkitchenstories.com #kitchenstories #anyonecancook #madeinberlin #vegan #plantbased #bulgur #salad #bulgurwheat #kisirsalatasi #Turkish #couscous #homemade #tinekhome #eattherainbow #nutritious #comfortfood #veggie #veggiefood #vegetarian #parsley #evyemekleri #herbs #turmeric #lunch #makeahead #mealprepping #weeknightmeals #foodinspo #instafresh A photo posted by Kitchen Stories (@kitchenstories_berlin) on Feb 18, 2016 at 7:55am PST

Bulgur wheat is another grain that we’ve been going giddy over in recent years, though this partially cooked cracked whole grain is not gluten free it does make a great base for salad. Like quinoa, it absorbs flavour well. It’s familiar as the main ingredient in tabbouleh salads but can also be used in place of rice or cous cous. It’s naturally low fat and high in fibre and while it’s a staple in Middle Eastern cuisine it’s also commonly enjoyed in Indian and European countries.  Bulgur is a good source of minerals including manganese and also contains iron and magnesium.

Amaranth

 

#gastronomy #kitchenlife #chefslife #chefstyle #amaranth #cooking #foodporn #lovely #gastronogram #chefstalk #thefoodiehub #eniyilerikesfet #chef #turkey #instafood

A photo posted by Hakan Korkmaz (@hakankorkmaz2) on Mar 8, 2016 at 2:57am PST

Amaranth is one product being touted as the new quinoa, though it’s actually a seed rather than a grain. It contains omega 3, calcium, iron and magnesium, it’s rich in protein and therefore filling, it has a higher fibre count than lots of other grains and as a bonus to many, it’s also gluten free.  If you don’t want to cook it and use the nutty, sticky food as a base for some kind of salad creation or side dish, you could choose to grind it into flour, pop it like popcorn or use it to thicken soups and stews. As a staple food of the Aztecs, Amaranth is hardly the new food on the block but we may soon find it on more supermarket shelves.

Sorghum

This beautiful breakfast has got us feeling very nautical! Thanks for sharing this beautiful spread with us @lorileysesh. Inspire us with your #MyNutribix creations! #glutenfree #sorghum #healthybreakfast #raspberries #vegan #riseandshine A photo posted by Nutribix (@nutribix) on Mar 8, 2016 at 12:18am PST

Sorghum is another crop being hailed as the next big thing in gourmet grains, thanks to its filling properties and celiac friendly nature. It has an edible hull and therefore retains the majority of the plants nutrients when eaten, is a good source of fibre, iron and protein as well as antioxidants. It’s actually the fifth largest cereal crop grown in the world and has long been eaten in Africa and Asia. More recently, it moved from being used predominantly as an animal feed in the US to a product that’s becoming an increasingly popular cooking ingredients for celiacs in particular. You can use sorghum to make muffins, pancakes, breads, casseroles and pies and it can also be used to make beverages including beer!

What do you need to know about wonder grains

 

GRAINS for days. Proud to have quality, farm-direct dry goods, like these beautiful Lentils du Puy (also known as French Lentils) by @eatgrain stocked on our shelves. Soup or stew anyone?? ?? #IHARDTFOOD #meinhardt #meinhardtfinefoods #grains #lentil #healthy #healthyliving #grain #yum #lunch #lunchtime #dinner #instalove #vancouver #canada

A photo posted by Meinhardt Fine Foods (@meinhardtfinefoods) on Mar 6, 2016 at 3:14pm PST

If these foods have already found their way onto your menu, you probably already have a good idea of their versatility and how to put them to best use, but are you advertising their benefits too? If you haven’t already, you may want to mark gluten free meals on your menu or advertise that some meals can be made gluten free by replacing certain ingredients with wonder grains such as sorghum or quinoa.

What do you make of the new grains (and seeds) on the block? Do you think they are a foodie fad or a change in consumer habits that’s likely to hang around? Join the conversation and share your experiences in the comments below or find us on Twitter @BunzlLockhart.