I remember the first time I cooked quinoa. It was back in the 90s when Deborah Madison's "Vegetarian Cooking for Everyone" first came out and I was intrigued by her quinoa with pine nuts and dried fruits recipe. It took some doing, but I finally tracked down a few handfuls of quinoa in the bulk foods section of my local health food store. Fast forward to today, and quinoa is far from obscure. I can choose from three kinds of quinoa at Trader Joe's — it is even on the menu of chain restaurants. I can't remember the last time someone asked me about quin-oh-ah, causing me to struggle with whether I should correct their pronunciation or not.
Quinoa may be ubiquitous, but it isn't the only gluten-free grain that deserves our attention. Let's take a look at 10 gluten-free grains (well, a few are technically seeds) — some that are already staples in our cupboards and some a little more obscure, but perhaps poised to become the next keen-wah!