grains of amaranth, millet, farro and quinoa

Amaranth (from left) millet, farro and quinoia are some of the grains featured in Lorna Sass's recipes. (Wendy Maeda/Globe Staff) Wendy Maeda/Globe Staff

Market grains

A cookbook author is sold on quinoa and its kin

By Sheryl Julian

Globe Staff / January 3, 2007

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Teff is the tiniest grain and is often turned into the spongy Ethiopian bread, injera. Next comes amaranth; each pale dot is smaller than the head of a straight pin. The third smallest is quinoa (pronounced KEEN-wa), an important source of protein for the ancient Incas. (Full article: 1083 words)