Move Over Quinoa – This Is The Next Big High Protein Super Grain That You Need To Know About

I love quinoa, you love quinoa, we all love quinoa. High in protein, gluten free and one of the few foods to contain all nine essential amino acids, quinoa is king.

If you have been eating a bit too much of the wonder grain and are looking for something new to add into your salads and stir-frys this summer, you’ll be excited to hear that the health world has found a new super grain to go gaga over.

Introducing farro – a softer, more tender super grain that has a texture similar to rice. The ancient grain has a nutty flavour similar to brown rice and is a rich source of fibre, magnesium, protein and vitamins A, B, C, and E.

Farro salad dressed to kill in a honey-thyme vinaigrette from @superettecafe ? i read a quote (on a guys bumble profile… Not kidding) this week that has really stuck with me and made a difference in how I am approaching life right now. It said “life is 90% mental, 10% everything else.” How the world occurs to us give us our experience and view of life, not the other way around. Said another way is we chose how we interpret what we experience. Positive or negative. I’ve been using that quote as a reason to tell myself loads of positive affirmations, give people the benefit of the doubt and that all the hard work will be worth it ? incase you were wondering I swiped left :/ i had a gut feeling it wouldn’t work out.

A photo posted by Cara Carin (@caraskitchen) on

Like quinoa, farro is often used as a substitute for rice or pasta and while the grain is not gluten-free, it has far less gluten than wheat, making it a perfect option for those who are looking to cut down on their gluten intake.

According to food writer Laura Weiss, farro is quickly gaining popularity in health food circles, however it is by no means a new food. “Farro originated in the Fertile Crescent, where it has been found in the tombs of Egyptian kings and is said to have fed the Roman Legions,” Weiss writes on NPR.

“Italians have dined on farro for centuries. Now, with the revival of interest in whole grains, farro’s popularity is gaining in the U.S. as well.”

Our family often eats a Mediterranean-style diet which emphasizes eating primarily plant-based foods, whole grains, fish, legumes and nuts. Healthy fats such as olive oil are incorporated and herbs and spices are used to add flavor. Grain bowls and salads are simple to make and are light, yet satisfying. They’re typically composed of a grain and topped with veggies, a protein and a dressing. Farro is an ancient grain that’s a good source of protein, fiber and nutrients like magnesium and iron. This versatile dish can be served as a main course or a side – sometimes I add grilled wild salmon and chick peas or replace the tomatoes with kalamata olives and add crumbled feta cheese. Meditteranean Farro Salad w. Tomatoes & Cucumber on the blog in the Food + Recipes category, link in profile. ??

A photo posted by l a c e y m a c k e y (@naturealmom) on

With a very similar nutritional make up as quinoa (slightly less fat but slightly higher in carbs), this summer it’s likely that you’ll notice farro popping up on restaurant menus everywhere.

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