5.Millet
This is an umbrella term for a group of related grasses with small seeds. There are many kinds of millet, including pearl, foxtail, proso, and finger. It’s used to make flatbreads in India and porridge and beer in Africa. You can use millet flour for gluten-free pancakes, muffins, and other dishes. Millet is loaded with manganese, a mineral that keeps your bones and brain healthy.
6.Quinoa
This gluten-free whole grain is technically a seed. Pronounced keen-wah, it’s rich in complete protein, fiber, manganese, phosphorus, magnesium, folate, and vitamin B1. Use it in salads and soups. Swap it in for rice in stir-fries or cook it in milk and enjoy it as a breakfast cereal. You may want to rinse quinoa before you cook it to remove saponins, a natural plant chemical that can taste bitter.
