Grains make a substantial side dish, and can also pack a more nutritional punch. Quinoa has a mild nutty flavor and contains a number of healthy amino acids not normally found in grains. See all our favorite grain sides.

Tomatoes take on an intense, sweet flavor when roasted, making this typically warm-weather side dish a year-round option.

This salad's diverse grains complement one another quite nicely, although you can make it with any combination you prefer. To save time, boil both types of quinoa in one pot, the semi-pearl farro and pearl barley in another, and the purple barley in a third.

Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.

Grains continue to absorb moisture as they sit, so if you've made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving.

This seasonal side dish is as simple as it is nutritious: Both green and white asparagus, harvested in the early spring, help fight cardiovascular disease, strengthen bones, and may even boost the libido.

If you're craving takeout but not the extra calories delivered with your favorite fried rice, whip up this version that has less saturated fat, but more protein and fiber.

This dish uses farro (also known as emmer wheat), a popular Italian whole grain that's intensely nutty.

A mixture of grains often served warm as a breakfast cereal, Kashi's 7 Whole Grain Pilaf also works beautifully as a savory side dish.

A hearty whole grain with a buttery flavor, golden-colored kamut berries are an excellent source of protein, vitamins, and minerals. Try them in this seasonal vegan recipe.

Transform traditional Tabbouleh salad for summer by replacing tomato with fresh watermelon.

Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.

Try this nutty salad as a side dish, then save the leftovers to serve over greens for a light meal.

Three types of the grain -- wild, brown, and brown basmati -- come together in this side dish, along with tomatoes, cucumber, celery, onion, and peppers.

We served this pilaf, made with nutty-tasting millet, with grilled shrimp, but it would be just as good with any roasted or grilled fish.

If you make the quinoa salad ahead of time, let it come to room temperature before serving. Perk up its flavor with additional lemon juice if needed.

Diced cucumbers give this salad a crisp freshness, making it a great side to grilled kebabs, meats, and vegetables in the summer months.

This perfect picnic side dish is full of healthy carbohydrates, including whole-wheat couscous and broccoli.

This flexible recipe is a great way to use up leftover ingredients.

Cranberries and chestnuts bring traditional Thanksgiving flavors to this light, nutty side, but that doesn't mean you can't serve it all year long.