Staple Corner: Quinoa and Millet

Quinoa is one of the most nutritious grains available as it contains a nearly perfect balance of all eight essential amino acids, and is very high in protein. Make sure to rinse the grain well, and soak the quinoa overnight. Serve with a bean and vegetable dish for a complete meal.

Basic Quinoa and Millet

Recipe by Lisa Turner Published on March 25, 2007 Quick, simple and nourishing quinoa and millet combination as a side for a healthy meal Print this recipe Ingredients: 1/2 cup quinoa 1/2 cup millet 2 1/4 cups water pinch of sea salt 2 tablespoons toasted sunflower or sesame seeds (optional) Instructions: Rinse the quinoa under cool running water and place in a small bowl. Rinse the millet and place in another small bowl. Divide the water evenly between the two bowls of grains and soak overnight. Drain the quinoa and millet, saving the soaking water, and set aside. Bring the collected soaking water to a boil with the salt in a medium saucepan. Add the millet, reduce heat to low, cover, and simmer for 15 minutes. Add the quinoa, cover, and continue to simmer for another 15 minutes or until the water is absorbed. Remove from heat, stir in the toasted sunflower or sesame seeds if using, and cover. Let the grains stand for 5 to 10 minutes, then fluff with a fork and serve hot. Notes: You can season the finished grain dish with tamari sauce. Alternately, you can add a small, finely chopped onion along with a teaspoon of curry powder and a dash a cayenne pepper. If you make this variation, fry the onion for a few minutes in a frying pan with a small amount of butter or oil before adding the spices. Add the onion and spices to the finished dish. Makes 4 to 6 servings