Rice & Grains

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.

Beneath a humble, oaty streusel topping lies a sleek, inky jumble of plums and blackberries—talk about a delicious contrast. A combination of cornstarch and tapioca in the filling helps to keep the colors of the fruit true and to set up their juices nicely without becoming too thick.

These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go.

This vibrant green side dish is great served at room temperature, so you can make it a couple hours before your guests arrive for a dinner party.

Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.

A texture riot of a salad; it gets crunch and creaminess from toasted pecans and almond butter(!).

What you really want to do with this granola is make the be-all, end-all of yogurt parfaits.

Invite the gang to make their own lettuce wraps with fall-apart tender pork, rice, and pickled radishes and carrots.

Quinoa and red lentils cook in the same amount of time, right in the same saucepan, making these burgers super convenient.

This recipe is for all of the busy women out there—supermoms, superworkers, superwomen deserve superfoods. Cook the salmon and the quinoa a day ahead, and throw this salad together in minutes on a weeknight. You could make it vegetarian if you prefer by swapping out the salmon for tofu—the marinade will still work perfectly!

This classic combination, in cookie form, is not to be missed. The texture of these cookies is similar to shortbread: crumbly, sandy, and fine. Serve them with a tall glass of cold milk for a walk down memory lane.

These pancakes are lighter than those in your standard stack: slender and slightly crisp on the outside, light and lacy with assertive raspberry flavor. The raspberries are blended into the milk before being added to the batter—a solution to having pockmarks of berry flavor only here and there. You'll want a mile-high pile.

I live in New York, where Greek salads are a reliable diner staple. I love the combination of briny Kalamata olives and salty feta cheese mixed with crisp romaine lettuce and refreshing cucumbers. This somewhat deconstructed, twenty-first century version applies the "warm goat cheese salad" method to a Greek salad, coating fresh feta slices in egg wash and quinoa and then pan-frying. The result is incredibly delicious—and as good as it looks in the picture!

This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.

This is an ode to Spain, a culture totally infatuated with the glories of asparagus. Here the green spears are paired with a classic Basque tomato-pepper relish called pipérade, simple poached eggs, and grits. One of these things has no place in Spain, but you can take the boy out of Georgia but you...well, you know.

Sweetgreen partnered with Kendrick Lamar in order to create this limited-edition salad. Available at sweetgreen locations until May 31, 2015, 10% of proceeds will go to FoodCorps. After that? You can always make Beets Don't Kale My Vibe at home with the recipe below.