½ cup millet (or substitute rice or use all quinoa)
1 onion, chopped
3 small zucchini, diced (about 3 cups)
3 Tablespoons butter or olive oil
1 Tablespoon dried parsley
1 clove garlic, minced
salt & pepper to taste
Cook the quinoa and millet: Traditional Method - Follow the directions on the package. The millet will require a longer cooking time so you could probably put in the total amount of water needed for the quinoa and millet, start the millet cooking, then add the quinoa about half way through. Pressure Cooker - Bring 1½ cup water (or broth) to a boil and add the quinoa and millet. Cook for 5 minutes under high pressure. Allow the pressure to come down naturally.
Heat a skillet with the butter or olive oil. Add the chopped onion and cook.
Add the zucchini to the skillet and sauté until just tender.
Add the garlic to a cleared area in the skillet and cook it for about a minute until it becomes aromatic.
Add the parsley, salt, and pepper, and combine it with the other ingredients.
Gently mix together the quinoa, millet and vegetables.
Add salt and pepper to taste.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/quinoa-millet-pilaf/