Millet has become one of my favorite new foods. You’ve probably noticed that I use millet flour frequently in baked goods. I also like whole millet. It’s a grain just like rice and quinoa and is cooked in the same way. For this recipe I combined equal amounts of quinoa and millet and cooked them together. I cook my grains in the pressure cooker, because it is so easy that way.The millet turned out a little firmer than the quinoa, but it was cooked.
If you’re wondering about the delicious looking fish in the photo, that is Heather’s Parmesan tilapia recipe.
Gluten-Free Quinoa & Millet Pilaf
- 1/2 c. red quinoa
- 1/2 c. millet(or substitute rice or use all quinoa)
- 1 onion, chopped
- 3 small zucchini, diced (about 3 cups)
- 3 Tb. butter or olive oil
- 1 Tb. dried parsley
- 1 clove garlic, minced
- salt & pepper to taste
Cook the quinoa and millet:
Pressure Cooker - Bring 1 1/2 c. 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.
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.
Heat a skillet with the butter or olive oil. Add the chopped onion and cook while you dice the zucchini. 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. Check the amount and salt & pepper and add more if needed.