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Here are some of my favorite grains for summer salads, along with their cooking proportions and some tasting notes.
Bulgur1 cup to 11/2 cups water (soak only)Chewy, slightly vegetal
Couscous (quick cooking)1 cup to 11/4 cups boiling water (soak) Tender, wheaty
Pearl barley, farro1 cup to 3 cups waterChewy, earthy
Millet1 cup to 21/2 cups waterSlightly chewy, slightly vegetal
Quinoa 1 cup to 13/4 cups waterTender, vegetal
Wheat berrylike pastaChewy, earthy