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Both Brown and Dickson recommend millet as a more affordable option when compared with the ever popular (and usually expensive) quinoa. “Millet is an ancient grain that’s naturally gluten-free.” Dickson said. “It cooks using the same method as quinoa—which is about half the cook time compared to brown rice—and shares a similar taste, texture, and nutritional profile. On the other hand, Ficek says that quinoa is one superfood that’s worth its higher price tag. “[It’s] one of the plant based proteins that contains all of the essential amino acids, making it a perfect food that is not easily substituted,” she said.