because of its historic religious significance. Amaranth, too, grows easily and thrives in difficult soils and drought conditions. “We have had farmers tell us they thought they lost the crop after planting it and then having no rain for three weeks,” says Diane Walters, cofounder of Nu-World Foods, a company in Illinois that distributes amaranth and amaranth products. “They were shocked when it finally rained and the amaranth survived.”

Teff: the runner’s high
If you’ve ever eaten Ethiopian food, you know teff. The high-protein, whole grain is used to make injera, the spongy, crepe-like bread that serves as a plate and wrap for Ethiopian cuisine. According to Lovejoy, when teff ferments during the sourdough-like process of making injera, the grain’s vitamins and minerals become even more bioavailable for your body to absorb. That doesn’t mean the grain, which ranges in color from brown to cream and has a slight chestnut or hazelnut flavor, is limited to use in ethnic food. “Injera can be difficult to make, but teff makes fantastic pancakes and waffles,” says Elisabeth Carlson, cofounder along with her husband Wayne of the Teff Company in Caldwell, Idaho, which supplies the grain to Ethiopian and Eritrean communities in the US. And like amaranth and quinoa, teff flour can be used for anything from pasta to cookies.

Another grain that has been cultivated since prehistory, teff was developed between 4,000 and 1,000 BC in East Africa. Its high yield—1 pound of seed can produce up to 1 ton of grain in just 12 weeks—could help battle famine today. Surprisingly, the grain is experiencing a cult revival, with Western endurance athletes seeking to emulate the performance of champion Ethiopian distance runners, such as 2000 Olympic gold-medalist Gezahegne Abera and two-time Boston Marathon runner-up Elfenesh Alemu, who eat injera bread daily. “The runners carry dried bread with them even when they are traveling,” Carlson says. Researchers have been trying to pin down exactly why East Africans win so many medals in the marathon, and the high-protein, complex carbs and easily absorbed minerals in teff could certainly boost athletic performance. But even if it doesn’t leave you cruising across the Boston Marathon finish line, teff will boost your energy, health, and culinary pizzazz.

Recipes

Quinoa With Feta, Swiss Chard, and Black Olives

11/2 cups quinoa
1/2 teaspoon salt
1 tablespoon olive oil
1/2 small red onion, thinly sliced
1 large bunch Swiss chard, stems and ribs removed, leaves coarsely chopped
2 garlic cloves, minced
1/2 cup coarsely chopped Moroccan black olives
1/2 cup crumbled feta cheese
salt and pepper to taste

Place quinoa in a strainer and rinse with cold water until water runs clear. Drain. Combine quinoa, 2 cups water, and salt in a heavy, medium-sized saucepan. Bring to a boil, reduce heat, cover, and simmer until quinoa is just tender and water is absorbed (about 20 minutes).

While quinoa is cooking, heat olive oil in a large skillet. Sauté onions for 1 to 2 minutes, until just tender. Stir in chard and garlic, and toss to coat with oil. Cook for 4 to 6 minutes until chard is tender. Stir in olives, and cook for 1 minute longer.

Remove from heat and stir in quinoa, mixing until combined well. Season with salt and pepper. Sprinkle with feta cheese and serve immediately.

Nutrition information per serving: Calories 386; Protein 13 g; Carbohydrate 51 g; Total Fat 16 g; Saturated Fat 4 g; Cholesterol 17 mg; Sodium 960 mg; Fiber 5 g

Cherry-Vanilla Amaranth Breakfast Porridge
1 cup amaranth
1 teaspoon vanilla extract
2 tablespoons honey
1/4 cup dried cherries
1/4 cup slivered almonds
Milk or rice milk (optional)

Combine amaranth with 3 cups water in a medium pot. Bring to a boil, reduce to a simmer, and cook for 20 minutes. Stir in vanilla, honey, cherries, and almonds. Cook for an additional 2 to 3 minutes, until cherries are soft. Stir in milk or rice milk, if desired. Serve immediately.

Nutrition information per serving: Calories 299; Protein 9.5 g; Carbohydrate 49 g; Total Fat 7.5 g; Saturated Fat 1 g; Cholesterol 0 mg; Sodium 13 mg; Fiber 9 g