Ancient grains have not been genetically modified over the years, and their simpler genetic structure makes them easier to digest. Einkorn, khorasan, spelt, and barley are all ancient grains within the grass family (gramineae) that contain gluten but are easier to digest than modern wheats, are less likely to cause gut inflammation, and are tolerable for many with gluten sensitivities. Other ancient grains in the grass family are naturally gluten-free, including sorghum, oats, and millet. Pseudo-cereals are seeds that may be used in place of cereal grains, but which don't belong to the grass family. Ancient pseudo-cereals include quinoa, buckwheat, amaranth, teff, and chia seeds.

Foods that contain all nine of these amino acids are called "complete proteins", and animal proteins such as red meat, eggs and milk are complete proteins, but most plant proteins are incomplete. Barley, quinoa, buckwheat, and chia seeds are all complete proteins though! With 18 amino acids, quinoa contains more protein than most other grains and pseudo-cereals.