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If you’re a lit­tle over quinoa, freekeh is the next an­cient grain to try. It’s a young green whole-wheat grain that’s toasted and, like quinoa, is high in fi­bre, very low in fat as well as be­ing low GI. The cracked va­ri­ety is quick- cook­ing – add it to soups and sal­ads or use as a lighter sub­sti­tute for rice or pasta.

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