**Yes—if you mean dry, uncooked quinoa, rice, lentils, barley, farro, kasha and black beans, keeping them in the fridge is fine.** With regular rotation, your method is reasonable.

**Refrigeration itself doesn’t cause meaningful nutritional loss.** Cold storage can help preserve freshness, especially in whole grains such as brown rice, whose natural oils can become rancid. [Iowa State Extension](https://blogs.extension.iastate.edu/answerline/2015/01/22/storing-whole-grains/) recommends refrigerated or frozen storage for whole grains.

For dry foods:

- Use airtight, moisture-resistant containers or tightly sealed bags.
- Keep the contents dry, and use a dry scoop.
- Avoid repeatedly leaving cold containers open in warm, humid air, which can introduce condensation.

White rice, dried lentils and beans also keep well in a cool, dry pantry, so refrigeration is optional. [Utah State Extension](https://extension.usu.edu/preserve-the-harvest/research/food-storage-in-home)

**If you mean cooked grains or beans:** refrigerate within two hours in shallow containers, keep the fridge at **40°F/4°C or below**, and use within **3–4 days** or freeze. Regular rotation doesn’t extend that storage window. [USDA guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)