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.

Quinoa and Millet

2 1/4 cups of water
A pinch of sea salt
1/2 cup of millet
1/2 cup of quinoa
2 tablespoons of toasted sunflower or sesame seeds

Rinse the quinoa for a few minutes under cool water and place in a small bowl. Quickly rinse the millet and place in another small bowl. Divide the water evenly between the two bowls of grains and soak overnight.

Drain the millet, saving the soaking water, and set aside. Drain the quinoa, saving the soaking water, and set aside.

Bring the collected soaking water to a boil with the salt in a medium sized pot. Add the millet, cover and simmer for 15 minutes.

Add the quinoa and toasted sunflower seeds, cover, and continue to simmer for another 15 minutes or until the water is absorbed. Remove from the heat, letting the grains sit in the covered pot for 5 to 10 minutes. Fluff with a fork and serve.

Note: You can season the grain with tamari or soy 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 the pot with a small amount of butter or oil before adding the water. Add the spices with the millet.