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The protein- and fiber-packed ancient grain this “Queer Eye” star wants you to cook


Farro overtakes quinoa as the new it-grain Pin It
Photo: Stocksy/Cameron Whitman

If you haven’t already binged the Queer Eye reboot on Netflix, add it to your must-watch list immediately. The new Fab Five isn’t just giving style, decor, and life advice; it’s also teaching the male guests on the show how to cook some seriously tasty dishes in the kitchen, and Antoni Porowski—the in-house food expert—is full of healthy tips.

In wellness star Hannah Bronfman‘s latest Hot Guys in the Kitchen segment on her HBFit YouTube channel, she invited Porowski to teach her how to make a healthy salad. Instead of using quinoa, the now-standard ancient grain, he chose a lesser-known option: farro.

“I actually prefer it over quinoa. Quinoa tends to get a little sticky and slimy after a couple days, but this stuff really holds well—better than rice. Kind of like brown rice.” —Antoni Porowski, actor on Queer Eye

“I actually prefer it over quinoa,” Porowski said of farro. “Quinoa tends to get a little sticky and slimy after a couple days, but this stuff really holds well—better than rice. Kind of like brown rice.”

Another great thing about protein- and fiber-packed farro? It’s super easy to make—and versatile.

“You can cook it in water, which is totally fine, but in a medium pot half-filled with water, I added apple cider vinegar, bay leaves, and kosher salt. Cook it for eight or nine minutes,” Porowski said. “It’s nutty, super flavorful, and you get the acidity from the apple cider vinegar. It’s great on its own as a little side or sprinkled over a salad.”

So, the next time you prep your lunches for the week, you’ll know exactly which fibrous vegan protein to make. (Sorry, quinoa—it was a nice run!) Watch the whole interview below:

Here’s your guide to the healthiest, buzziest ancient grains. Or, get to know these better-for-you pseudograins.