Good question! HealthSpan recommends quinoa and millet instead of high glycemic rice and gluten-containing wheat. Yet, most of you never heard of quinoa and millet until you walked into our office. Here are recipes for basic millet and quinoa. They are so quick and easy they will be replacing rice, couscous and bread, in no time!
Steamed Millet - From Sundays at Moosewood Restaurant by the Moosewood Collective
This is the best way to prepare millet I’ve found!
3 ½ cups cold water
1 teaspoon sea salt
2 cups millet
In a heavy saucepan, stir together the water, salt and millet. Cover and bring to a boil. Reduce the heat, stir, cover and simmer gently. After about 20 minutes, stir to fluff the millet and taste it. If it’s dry yet, still a little crunchy, add about ¼ cup of boiling water and continue to steam for 10 minutes more. Serves 6 - 8.
You’ll be amazed at how simple this is!
1 cup quinoa
2 cups water
¼ teaspoon sea salt
Bring 2 cups water to a boil. Add quinoa, reduce heat and simmer for 20 minutes. Stir to fluff and serve. Serves 3 – 4.
For richer flavor add a little butter, ghee or coconut oil just before serving. Millet and quinoa, like rice, are also good in fillings for stuffed vegetables or as pilaf.