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
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