Sampling the grains that grace got me. Eating them mostly plain (salt, oil) to evaluate the base differences.
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quinoa – very wet – like water sacs
tastes slightly floral — would do well in light and acidic dishes.
Cooks very fast and easily – around 10 min after boiling.
farro: like a mix between oats and rice. Dense, and starchy. Would do well with deep and rich dishes.
Also cooks in 10 minutes.
bulgur: like large, nutty grits. Smoother in texture, but still very coarse. Wetness is in between quinoa and farro.
Again, another fast 10 minute dish.
grains comparison