Millet is one of those lesser-known ancient "grains" that can be intimidating until you actually cook with it. Like quinoa, it's actually an ancient seed rather than an official grain, but it can be used like one. And also like quinoa, it's quick-cooking, naturally gluten-free, and pretty versatile.
It's also a great source of protein, fiber, B vitamins, and manganese.
With its pleasantly sweet and nutty flavor, it tastes a little like corn and is great in both savory and sweet dishes. It can be eaten for breakfast, dinner, and dessert—just check out all the ways you can cook with it below.