9 Grains Like Quinoa to Try in Your Next Meal

Quinoa has become a pantry staple for good reason. It has a mild, slightly nutty flavor, cooks relatively quickly and fits easily into salads, grain bowls, sides and vegetarian meals. But it’s far from your only option.

In fact, quinoa is technically a seed rather than a cereal grain, but it’s often grouped with grains because we cook and eat it in much the same way. That means a search for grains like quinoa opens up the door to both traditional grains and pseudocereals, including fonio, millet, amaranth, and buckwheat.

Some quinoa alternatives offer a similar mild flavor or versatility, while others stand out for their texture, cooking speed, or use in specific dishes. And while quinoa is naturally gluten-free, not every substitute for it is.

Here are nine grains and grain-like foods worth adding to your pantry.

1. Fonio

If you want a quick-cooking, versatile alternative to quinoa, fonio is a great place to start.

Fonio is an ancient West African grain with a mild, slightly nutty flavor. Once cooked, it has a light, fluffy texture that works well in many of the same dishes where you might normally reach for quinoa.

It is naturally gluten-free and works in grain bowls, salads, side dishes and breakfast recipes. Its mild flavor also makes it easy to pair with vegetables, herbs, nuts, dried fruit, spices and proteins.

One of fonio's biggest practical advantages is its cooking speed. If you’re new to the grain, our guide to how to cook fonio walks you through the process.

Best for: Quick weeknight meals and anyone looking for a mild-tasting grain.

Looking for a quicker way to change up your grain bowls? Try Premium Gold Natural White Fonio for a light, mild and versatile alternative to quinoa.

2. Millet

Millet is another small ancient grain that frequently comes up when comparing grains similar to quinoa.

It has a mild flavor and can develop a light, fluffy texture when it's cooked. Depending on how it’s prepared, it can also become softer and creamier, which makes it useful for grain bowls and side dishes as well as warm breakfast porridges.

Millet is naturally gluten-free and it is one of several alternatives to quinoa for people avoiding gluten.

Best for: Grain bowls, simple sides and breakfast porridge.

3. Amaranth

Like quinoa, amaranth is a pseudocereal. It’s a seed that is prepared and eaten much like a grain.

Amaranth seeds are tiny and have a more pronounced earthy flavor than quinoa, but the biggest difference is texture. Cooked amaranth tends to become soft and porridge-like rather than separate and fluffy.

That means it’s not always a direct quinoa substitute in salads or grain bowls. It shines in dishes where its softer consistency is an advantage.

Best for: Breakfast bowls, porridge, soups or mixing with other grains.

4. Buckwheat

Despite the name, buckwheat is not wheat. It is a pseudocereal and is naturally gluten-free.

Buckwheat has a stronger earthy, nutty flavor than quinoa, so it’s a good choice when you want your grain to have more character. Cooked buckwheat groats work well in warm bowls, grain salads and pilafs, while softer preparations work well as porridge.

Best for: Warm bowls, salads, pilafs and porridge.

5. Brown Rice

Sometimes the most useful quinoa alternative is already sitting in your pantry.

Brown rice has a mild flavor that works with many of the same ingredients and meals as quinoa. Its texture is firmer, and it generally takes longer to cook, so it’s less convenient when speed is your main priority.

Its familiar taste and versatility make it a practical option for meal prep, curries, bowls and dishes served with hearty sauces.

If you’re looking beyond both quinoa and rice, explore our guide to healthy alternatives to rice.

Best for: Meal prep, curries, grain bowls and hearty sauces.

6. Farro

Farro offers something different from the lighter texture of quinoa. It has a chewy bite and distinctly nutty flavor, making it a good choice when you want a substantial base for salads, soups or hearty bowls. Farro is often associated with emmer, an ancient variety of wheat.

Unlike quinoa, farro contains gluten, so it’s not suitable for someone following a gluten-free diet.

Best for: Hearty salads, soups and substantial grain bowls.

7. Sorghum

Sorghum is another ancient grain that deserves more attention.

It has a slightly nutty, mildly sweet flavor and a pleasantly chewy texture. While it does not mimic quinoa's lighter consistency, it fills a similar role in many grain salads, bowls and side dishes. Sorghum is naturally gluten-free.

Best for: Grain salads, soups, bowls and side dishes.

8. Wild Rice

Wild rice is technically the seed of an aquatic grass rather than rice in the traditional sense.

It has a firm, chewy texture and distinctive earthy flavor. It works particularly well when you want a grain-like ingredient that will retain its texture alongside vegetables, nuts and other ingredients.

Its main drawback compared with quinoa is its cooking time as wild rice generally requires considerably longer preparation.

Best for: Salads, stuffing, soups and meal-prep bowls.

9. Couscous

If your priority is finding something that looks and behaves similarly to quinoa on the plate, couscous is worth considering.

Couscous consists of tiny pieces of pasta traditionally made from wheat, and it is not a whole grain or pseudocereal. Its small size and fluffy cooked texture make it easy to use in salads and side dishes, and it cooks quickly.

Standard couscous contains gluten, so it’s not suitable for a gluten-free diet.

Best for: Quick sides, salads and Mediterranean-inspired dishes.

How Do Grains Like Quinoa Compare?

Here is a quick way to compare quinoa alternatives based on the characteristics that matter most in everyday cooking.

If speed matters most for you, start with fonio or couscous. For gluten-free grains and grain-like options, look to fonio, millet, amaranth, buckwheat, brown rice, sorghum and wild rice. Farro and wild rice are good choices when you want a chewy texture, while fonio, millet and brown rice suit dishes where a milder flavor works best. For porridge, try amaranth or millet.

Keep in mind that naturally gluten-free does not always mean a packaged product is free from cross-contact. In the U.S., foods labeled "gluten-free" must meet FDA requirements, including containing less than 20 parts per million of gluten. Always check product labeling when gluten avoidance is important.

How to Choose the Right Quinoa Alternative

There is no single best quinoa substitute, and we recommend starting with the meal you are making and the qualities you want from the grain.

Consider the cooking time first if you’re preparing a quick dinner. Fonio works especially well when you want something fast with a mild flavor, or if texture matters more, farro offers a much chewier, heartier bite.

Think about flavor too. Fonio, millet and brown rice are easy to pair with a wide range of ingredients, while buckwheat, farro and wild rice bring more pronounced flavors of their own.

For grains like quinoa vegetarian meals, consider what else will be in the dish. A light grain works well with roasted vegetables, beans, herbs and dressings, while chewier grains stand up well to hearty vegetables and richer sauces.

Trying less familiar ancient grains also gives you new textures and flavors without requiring a major change to the way you cook.

Ready to try something beyond quinoa? Explore Premium Gold Natural White Fonio and see how this ancient West African grain fits into salads, sides, bowls and everyday meals. 

For inspiration, try our Golden Curried Fonio with Pecans and Raisins or Creamy Blueberry Almond Fonio Porridge.

Frequently Asked Questions About Grains Like Quinoa

What are the 12 ancient grains?

There is no universally accepted list of exactly 12 ancient grains. The term generally describes grains and pseudocereals with long histories of cultivation that have changed relatively little through modern breeding.

Common examples include quinoa, amaranth, millet, sorghum, teff, farro or emmer, einkorn, spelt, Khorasan wheat, buckwheat, barley and fonio. The Whole Grains Council also notes that there is no official definition of "ancient grains."

What else is similar to quinoa?

Fonio, millet, amaranth and buckwheat are good places to start.

For a mild flavor and light texture, try fonio. Millet is another versatile option with a mild taste. Amaranth is softer and works better for porridge, while buckwheat has a stronger earthy flavor.

If you are deciding between fonio and other grains, think about the recipe, cooking time and texture you want rather than looking for an exact replacement.

What's the healthiest grain to eat?

There is no single healthiest grain for every person or meal. Different grains offer different nutrients, flavors and culinary uses, so eating a varied diet matters more than choosing one universal winner.

The Harvard T.H. Chan School of Public Health recommends choosing whole grains over refined grains. Whole grains retain the bran, germ and endosperm rather than having parts of the original grain removed during processing.

What are 7 different grains?

Seven examples are fonio, millet, brown rice, sorghum, farro, barley and oats.

Quinoa, amaranth and buckwheat are also commonly grouped with grains in recipes and nutrition discussions, but botanically they are pseudocereals rather than true cereal grains.

If fonio is the unfamiliar name on your list, learn more about what fonio is and the benefits of fonio.

Add a new ancient grain to your pantry. Shop Premium Gold Natural White Fonio and start experimenting with a quick-cooking alternative for your favorite grain-based recipes.