Buckwheat-  is actually a fruit seed that is related to rhubarb.  It is triangular in shape but similar in size to wheat.  It does not contain gluten.  It is widely produced in Russia and Poland. The easiest and most common way to prepare buckwheat is to make buckwheat porridge.  Boil it for about 30 -40 minutes mixing it every once in a while.  Blini are wonderful buckwheat pancakes

Quinoa – Is a relative of leafy green vegetables like spinach and swiss chard.  It is fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked.  Quinoa cooks up like rice.  It usually takes 15 minutes to prepare.  You can serve it as porridge or add it to bread, soups, or stews.  The flour can be added to cookies or muffins. This grain is relatively new to North America but it has been cultivated in South American Andes since at least 3,000 B.C. and has been a staple food of millions of native inhabitants. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.

Millet – is the 6th most important grain in the world.  It sustains 1/3 of the world’s population.  In the U.S. it is grown in Colorado, North Dakota, and Nebraska.   It cooks up like rice.  Millet is highly nutritious, non glutinous and like buckwheat and quinoa it is not an acid forming food so it is easy to digest.  Great for children.  You can use millet as a substitute for rice in any dish.