Lately, I have been cooking millet and quinoa together. Even though I have a way to make perfect millet every time, I like the flavor of both grains together. So I make a big batch (in my smallest pot, haha!) and store if for pilafs like this one, salads and even as an addition to my morning shake-y shake. The pilaf was inspired by a salad my husband had for lunch that had quinoa, parsnips, and pistachios.
Cooking Millet and Quinoa Together
1/2 cup millet
1/2 cup quinoa
2 cups filtered water
Place the millet and quinoa in a small pot. Cover with the water and bring to boil. Reduce to a simmer and cover. Cook for 10 to 15 minutes or until the water is absorbed. Turn off the heat and let cool. Fluff with a fork while still in the pot. Use immediately or store in an airtight container for up to a week.
Now, I know it is summer when I see garlic scapes at the farmer’s market! Salad! Dressing! Hummus! Sautéed with vegetables! Oh my goodness, that is a lot of exclamation points! Plus, not to mention, the corn, zucchini, colorful carrots and fresh parsley. All from one organic farmer, all now in one bowl in my home. Love this dish!
1/2 cup cooked millet
1/2 cup cooked quinoa
1 small onion
1 zucchini
3 carrots, any color
1 ear of corn
3 garlic scapes
Fresh parsley, a bunch
Prep all of the vegetables. Sauté in water or oil. Mix with cooked millet and quinoa. Enjoy!