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