Good Grains Make for Balanced Meals

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PORK_QUINOA_032.tif

Food stylist: Jamie Kimm Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Fixing a bowl of raisin-laced quinoa and calling it dinner just won’t do. Yes, many wholesome grains are packed with protein and all that good stuff, but they’re that much better when things are kept balanced. With this fleet of recipe combinations, your grain-based sides are not just an afterthought; they’re a fluid and integral part of your meal.

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Scallops_With_Citrus_012.tif

Four Scallops cooked with citrus juice alongside vegetables on a white plate

©prop stylist: Marina Malchin Food stylist: Jamie Kimm

prop stylist: Marina Malchin Food stylist: Jamie Kimm

A Tupperware of some-sort-of-quinoa-salad may be all the rage at lunchtime these days, but quinoa is much more exciting when it’s transitioned to the dinner table. Food Network Magazine‘s Spice-Rubbed Pork With Quinoa (pictured at top) and its Scallops With Citrus and Quinoa (pictured above) are both sophisticated and relatively light, and the grain itself is prepared very simply.

©BenFink Photography Inc.

BenFink Photography Inc.

Couscous works wonders when combined with shellfish. Sandra Lee whips up a homemade basil-walnut pesto for her Shrimp Scampi Over Pesto Couscous

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ShrimpCouscous_113.tif

Food Stylist: Jamie Kimm Prop Stylist: Paige Hicks

Photo by: Christopher Testani

Christopher Testani

Food Network Magazine’s Greek Shrimp and Couscous integrates the grain with a sauce brimming in tomatoes, fennel and feta.

FN_FN Kitchens 20-minute shrimp and couson with yogurt-hummus sauce.tif

FN_FN Kitchens 20-minute shrimp and couson with yogurt-hummus sauce.tif

FN_FN Kitchens 20-minute shrimp and couson with yogurt-hummus sauce.tif

©2012, Television Food Network, G.P. All Rights Reserved

2012, Television Food Network, G.P. All Rights Reserved

The chefs in Food Network Kitchens aren’t kidding with this 20-Minute Shrimp and Couscous With Yogurt-Hummus Sauce — this dish comes out quick. Store-bought Greek yogurt and hummus make for an easy dipping sauce when blended, while the whole-wheat couscous is studded with dried apricots.

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WARM_FARRO_SALAD_013.tif

Food stylist: Cyd McDowell Prop Stylist: Marina Malchin

Photo by: Antonis Achilleos

Antonis Achilleos

Working with farro? The magazine swears by its nutty Warm Farro Salad alongside Lemon-Sage Chicken Cutlets.

Steak and Tabbouleh Salad

Steak and Tabbouleh Salad

Steak and Tabbouleh Salad

©2012 Television Food Network, G.P. All Rights Reserved

2012 Television Food Network, G.P. All Rights Reserved

Steak and Tabbouleh Salad may feature red meat, but the side of veggie-laden bulgur wheat makes for a sensible weeknight meal.

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wildricesaladwine_229.tif

Food Stylist: Cyd Raftus Mcdowell Prop Stylist: Pam Morris

Photo by: Christopher Testani

Christopher Testani

Wild rice is another smart grain to get ahold of. Food Network Magazine’s Pork and Wild Rice Salad goes heavy on the greens.

No matter which grain is simmering on your stove, be sure it doesn’t go it alone. When combined with a hearty main, wholesome grain-based sides can make for some beautifully balanced meals.

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