Four gluten-free whole grains you should be eating

 Quinoa

Quinoa, which is native to the Andes, comes in red and white. It is one of the only plant foods that is a complete protein, meaning it has balanced quantities of 9 essential amino acids

Cornmeal

The cradle of corn is southern Mexico, where scientists found milling tools with maize residue dating back almost 9,000 years. Cornmeal, which has a fraction of the calories of other grains, is also sometimes labeled “polenta.” 

Wild Rice

Chewy and nutty wild rice, which has fewer carbs and more protein than brown rice, is actually not a rice, but an aquatic grass grown extensively in the Midwest around the Great Lakes.

 Amaranth

Grown as an ornamental for its pretty blooms as well as for its grains, amaranth is a boon for vegetarians because it’s high in both iron and zinc, nutrients that can be tough to get in a vegetarian diet.