Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens

Dark leafy greens lightly sautéed in lemon juice and crushed coriander seeds lend a pleasingly bitter and slightly astringent contrast to a warm and colourful millet, quinoa and vegetable hash. A simple, nourishing and delicious addition to almost any kind of meal, this is another recipe adapted from Yamuna Devi's wonderfully inventive Table.

Millet-quinoa hash with peppers and zucchini on sautéed greens

Hash:

1/2 cup millet
1/4 cup quinoa
1 tablespoon olive oil
3 or 4 fresh hot green chilies, seeded and minced
2 teaspoons brown mustard seeds
2 red bell peppers, diced
1 large zucchini, diced
large handful fresh parsley, finely chopped
1 1/4 cups vegetable stock
1/2 teaspoon sea salt
fresh ground black pepper

Greens:

1 teaspoon coriander seeds, crushed
1 1/2 pounds fresh chard, spinach or collard greens, stemmed and coarsely chopped
juice of 1 lemon
sea salt
fresh ground black pepper
olive oil

Rinse the millet under cold running water and soak overnight in a few inches of cold water. Repeat with the quinoa, scrubbing the grains as they are rinsed, and soak separately. The next morning drain the millet and let air dry for a few hours in a strainer; the quinoa may be left to soak.

Heat a medium saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the chilies and mustard seeds. As soon as the mustard seeds begin to splutter, a few seconds, stir in the millet, peppers and zucchini. Stir until the millet darkens a couple of shades, about 5 minutes. Stir in half the parsley and the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes.

Meanwhile, drain the quinoa. Stir in the quinoa, cover, and continue cooking until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool for 5 minutes before fluffing with a fork. Season with salt and fresh ground black pepper, and set aside.

Toast the coriander seeds in a large stainless steel frying pan or saucepan over medium heat. When they darken slightly, a few minutes, add the greens and lemon juice. Cover and cook, stirring occasionally, until the leaves are bright green and slightly wilted, about 4 or 5 minutes. Remove from heat and season with salt, pepper and a small drizzle of olive oil.

To serve, arrange the sautéed greens on plates and top with spoonfuls of the millet-quinoa hash. Serves 4 to 6.

Other recipes you will want to explore:
Beetroot and Quinoa Salad with Feta Cheese and Olives
Quinoa Oat Croquettes
Quinoa Soup with Corn
Millet and Brown Rice with Tahini and Tamari
Spicy Millet Vegetable Soup