Photo: Levi Brown

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Rule #9: Go with the Grains
"Ancient varieties are super-nutrient-rich and offer long-lasting energy," says Mollie Katzen, author of the cookbook The Heart of the Plate. And it doesn't take much for quinoa, amaranth, and spelt to go beyond ho-hum: "Once you add sautéed garlic or scallions, they come to life." These staples also add texture and heft when stirred into soups and stews and sprinkled on salad greens. Here are five ways to cook supergrains in less than 30 minutes.