The authors of "Quinoa Revolution" have done it again. The photographs and recipes in Patricia Green and Carolyn Hemming's latest, "Grain Power" (Pintail, $29.95, 240 pages), are so inviting and accessible, you'll find yourself taking it to the supermarket. It's faster than writing out shopping lists for all 100 recipes for ancient grains -- and you may need to check the spelling on some of the ingredients. We all know about quinoa, millet, buckwheat and oats. But kañiwa? Turns out it's like smaller, sweeter quinoa.

The recipes are quick, low calorie, gluten-free and packed with flavor and color -- unusual enough to satisfy our, OK, completely insatiable appetite for newness but not intimidating in the least. We can't wait to try the cucumber, cashew, quinoa and buckwheat salad with mint and a zippy lime vinaigrette, and the chicken breasts stuffed with kañiwa, feta and herbs. We can pronounce it -- kan-YEE-wah -- but we're still taking the book to the store, in case the grocery clerk doesn't believe the grain exists.

-- Jackie Burrell



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