Pat Greenhouse/Globe Staff

Pomegranate-glazed chicken with coconut quinoa at Abby Park in Milton.

Pat Greenhouse/Globe Staff

Chef Tony DeRienzo of Abby Park.

Aram Boghosian for the Boston Globe

Chef Jason Bond prepared a chestnut flour tart with caramelized cheese, a confit of shallots, and puffed amaranth at Bondir.

Aram Boghosian for the Boston Globe

Chef Jason Bond of Bondir in Cambridge.

Aram Boghosian for the Boston Globe

Clockwise from top left: Whole grains barley, yukihikari rice, kañiwa, rye, triticale, and amaranth at Bondir in Cambridge.

Pat Greenhouse/Globe Staff

White quinoa.

Pat Greenhouse/Globe Staff

Red quinoa.

Pat Greenhouse/Globe Staff

Coconut quinoa.

Pat Greenhouse/Globe Staff

Hemp seed.