Here are a few recipes with millet and quinoa.
High-Protein Porridge
This cereal is a good source of minerals and B vitamins, as well as protein.
1/3 cup quinoa
1/3 cup millet
1/3 cup amaranth
5 cups water
Pinch sea salt
1/4 cup flax or sesame seeds, ground
1 teaspoon ground cinnamon or cardamom (optional)
Rinse quinoa. Place grains, water, and sea salt in heavy-bottomed pot. Bring to a boil over high heat. Reduce heat and simmer uncovered 25 to 30 minutes, stirring occasionally to prevent cereal from sticking to bottom of pan. Stir in ground seeds and spices.
Makes 4 servings
Cream of Millet Cereal
Millet porridge has been said to help alleviate morning sickness. The taste and texture is similar to Cream of Wheat®. To save time in the morning, toast the grains the night before.
1 cup millet
Pinch sea salt
5 cups water
Toast millet in dry skillet, stirring occasionally, until mixture begins to pop (about 5 minutes). Cool and grind to powder in blender or coffee grinder. Place water in pan. Whisk in ground millet and salt. Bring to a boil and simmer uncovered for 20 minutes, or until mixture is thickened and millet is soft. Stir occasionally to keep mixture from scorching. Serve with milk, cream, butter, flaxseed oil, and/or dried fruit if desired.
Makes 4 servings
Note: For a richer cereal, substitute milk for half of the water in the cereal.
Variations
Cream of Rice Cereal: Substitute brown rice for millet.
Cream of Barley Cereal: Substitute barley for millet.
Cream of Wheat Cereal: Substitute wheat or spelt berries for millet.
Summer Müesli
2 cups rolled oats
1 1/2 cups milk (dairy or nondairy)
1 peach or nectarine, diced
2 apricots or plums, diced
1 cup berries (raspberries, blackberries, blueberries, strawberries, etc.)
1/2 cup sunflower seeds or chopped almonds
2 tablespoons ground flaxseeds or chia gel (page xxx)
Mix oats and milk together in large bowl. Let sit while you prepare fruit or place in refrigerator overnight. Mix in remaining ingredients. Eat immediately or refrigerate for later.
Makes 6 servings
Variation: Replace 1/2 to 1 cup milk with yogurt.
Millet Crunch Granola
This healthy granola makes a great topping for fruit or yogurt. You can even eat it alone for a crunchy snack.
2 1/4 cups rolled oats
1/2 cup uncooked millet
1/3 cup honey, brown rice syrup, agave nectar, or maple syrup
1/4 cup tahini
2 tablespoons water
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1 tablespoon flaxseeds
1 tablespoon sesame seeds
Preheat oven to 250ºF. Place rolled oats and millet on baking sheet. Roast for 1 hour. In small pan, melt sweetener, tahini, and water together over low heat. In large bowl, toss oats, millet, and seeds with tahini mixture until completely coated. Spread on unoiled baking sheet, and bake for 30 minutes. Stir once or twice during baking. Cool completely. Store in airtight container.
Makes 8 servings
Variation: Add 1/2 to 1 cup dried fruit to cooked granola and store as directed. Do not bake fruit.
Sesame-Carrot Quinoa Pilaf
1 cup quinoa, rinsed and drained
2 cups water
1 carrot, shredded
Pinch sea salt
2 tablespoons toasted sesame seeds
2 teaspoons toasted sesame oil
Place quinoa in pan over medium-low heat. Toast quinoa, stirring constantly, until aromatic, about 5 minutes. Add water, carrot, and salt. Cover and bring to a boil. Reduce heat and simmer 20 minutes, or until water is absorbed. Add sesame seeds and oil and fluff gently with a fork to combine.
Makes 4 to 6 servings
Millet-Coconut Pudding
This light, creamy pudding is delicious for breakfast or a snack as well as dessert.
3/4 cup millet
3 cups water
1 (14-ounce) can light coconut milk
1/4 teaspoon sea salt
1 teaspoon vanilla extract
2 to 3 tablespoons maple syrup, brown rice syrup, agave nectar, or honey
1/4 teaspoon ground nutmeg
1/2 cup unsweetened shredded coconut
2 cups fresh berries or sliced fruit (blackberries, strawberries mangoes, peaches, bananas, etc.)
Optional toppings:
2 to 3 tablespoons shredded coconut or chopped macadamia nuts
Place millet, water, coconut milk, salt, vanilla, sweetener, nutmeg, and coconut in heavy bottomed pan. Bring to a boil over high heat. Reduce heat to the very lowest setting. Simmer uncovered one hour, or until pudding thickens. Stir occasionally to prevent scorching. Place warm or cold pudding in serving dishes. Spoon fruit on pudding. Sprinkle coconut or chopped macadamia nuts (or both) over fruit.
Makes 6 servings
Note: Other dairy or nondairy milk can be substituted for coconut milk.
Millet-Veggie Burgers (QF)(F)
These are great on a bun or in a pita pocket. My kids love them spread with Thousand Island Dressing (page xxx).
1/2 zucchini, grated or minced
1 carrot, grated or minced
1/2 cup packed greens (kale, chard, collards), minced
3 cups cooked millet
1/4 cup Toasted Seed Mix (page xxx) or toasted sesame seeds
1 egg or 1 tablespoon olive oil
2 teaspoons soy sauce
1 teaspoon dried oregano
Preheat oven to 400ºF. Oil a baking sheet. Combine all ingredients by hand or in a food processor. Scoop out 1/3 cup at a time (an ice cream scoop works well) and shape into patties. Place on prepared baking sheet. Bake 10 to 15 minutes on each side, or until brown and crisp.
Makes 9 burgers
Note: You can make these in seconds with a food processor. Mince the vegetables in the food processor with the metal blade. Add the remaining ingredients, and pulse to mix.
Variation: Substitute cooked brown rice or quinoa for the millet.
