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"  1. FARRO (pronounced FAHR-oh): This nutty-flavored type of wheat is rich in feel-full fiber. Research also shows that farro is higher in disease-fighting antioxidants than whole-grain bread. DINNER IDEA: Use it in place of rice in risotto, or add cooked farro to salad for some chewy-good texture. 2. CHIA (pronounced CHEE-yah): These mini black seeds (yes, the same ones you used to grow hair on your Chia Pet!) are a great source of alpha-linoleic acid, a type of omega-3. One tablespoon also has 5 grams of fiber and 3 grams of filling protein. BREAKFAST IDEA: You don&amp;#039;t need to cook chia seeds; just sprinkle a tiny handful into yogurt. 3. QUINOA (pronounced KEEN-wah): Quinoa&amp;#039;s claim to fame is that unlike other grains, it&amp;#039;s a complete protein. That means you don&amp;#039;t have to pair it with another protein source like meat or dairy. It&amp;#039;s quick, too, cooking up in about half the time it takes to make rice. SIDE IDEA: Toss with chopped veggies and your favorite dressing for a healthy &amp;quot;pasta&amp;quot; salad. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/body/healthy-eating/advice/a13740/best-whole-grains/?click=main_sr>