Millet and Quinoa with Toasted Sunflower Seeds
Crunchy, nutty, toasty ... and easy! It’s always nice to have a good use for these humble, highly nutritious grains. The purpose of all that fluffing activity in steps 3 and 4 is to ensure that you end up with a bowlful of tender, separate grains, instead of mush. So get out that fork, and seriously fluff.
Delicious though it is, this dish is somewhat monochromatic, so garnish it with something colorful, such as citrus wedges, grated carrots, minced parsley, or cherry tomatoes.
This dish keeps for up to 4 days stored in a tightly covered container in the refrigerator.
4 servings (¾ cup per serving)
Total Timeunder 1 hour
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Taste and Texturecrunchy, light
- ¾ cup millet
- ¼ cup quinoa
- 1½ cups water
- Pinch of salt
- ¼ cup sunflower seeds, lightly toasted
- Wedges of lemon, lime, or orange
- Minced fresh parsley
- Tiny cherry tomatoes
Place the millet and quinoa in a strainer, and rinse thoroughly under cold running water. Transfer the grains to a small saucepan, and add the water and a small pinch of salt.
Place the pan over medium heat and bring to a boil. Cover, and turn the heat down as far as it will go, then simmer, covered, for 15 minutes.
Stir the millet and quinoa from the bottom of the pot with a fork, and keep fluffing the grains for a minute or two, then cover again, and continue to cook for about 5 minutes longer, or until the grains are perfectly tender.
Transfer to a bowl, and fluff from the bottom with a fork to let steam escape. Let stand uncovered for about 15 minutes, repeating the fluffing procedure every few minutes or so.
Stir in the toasted sunflower seeds, and serve warm or at room temperature with garnishes as desired.
2007 Tante Malka, Inc., and Walter Willett, M.D.