Bulgur salad with arugula, zucchini and pine nuts
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(Kirk McKoy / Los Angeles Times)
Recipe: Quinoa and kale salad
(Anne Cusack / Los Angeles Times)
Toasting the quinoa before cooking lends extra flavor to the dish.
Farro salad with mushrooms, dill and feta
(Bob Chamberlin/Los Angeles Times)
(Ricardo DeAratanha / Los Angeles Times)
