Often mistaken for a grain, quinoa is a seed and a complete protein. A Peruvian friend of mine just blew me away with this simple, flavourful dish one night. I had to have the recipe but of course my friend didn’t use one! She simply gathered a few choice vegetables from her fridge and simmered them in a pan with pre-soaked quinoa and fresh tomato sauce. Sometimes the most uncomplicated dishes make the best meals!
The flavours and textures in this recipe are reminiscent of a Moroccan couscous. Millet takes longer to cook than couscous but I highly recommend becoming familiar with cooking this gluten-free as it is easily digested and considered an alkaline food. It one of the least allergenic grains available. In this post, I am serving the carrots and millet together because the flavours compliment each other so well and this is generally how I eat them. But they can each be served as a sides dish to accompany other main courses. They can also be made ahead and served at room temperature, which makes them ideal for picnics and potlucks.
Starting your morning with wholesome grains, seeds, fruits and nuts doesn’t get much easier. This recipe is entirely versatile to meet individual preferences so feel free to change the types and quantities of grains, seeds, fruits and nuts listed below to ones you like. Use the list below as a guideline. In the past I’ve varied the recipe to include sunflower seeds, hazelnuts, brazil nuts, dried cherries, figs and apricots. There are no hard rules here. This breakfast meal is very satiating and will keep you going for hours. The old adage “a little goes a long way” is useful to remember.