I think farro might be the new quinoa. Two or three years ago, no one really knew much about quinoa and you didn’t see many recipes for it (or at least I didn’t). Now, it’s everywhere! Farro is definitely a less popular grain, and yet I have the idea it’s gaining popularity. Cooking Light recently featured a few different farro recipes. Their July issue also compared different grains and farro is comparable in protein to quinoa, but (slightly) lower in calories and higher in fiber.