Quinoa & Millet Pilaf

Quinoa and Millet Pilaf | The Gluten-Free Homemaker

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.

Quinoa & Millet Pilaf
Recipe type: Side Dish
  • ½ cup red quinoa
  • 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
  1. 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.
  2. Heat a skillet with the butter or olive oil. Add the chopped onion and cook.
  3. Add the zucchini to the skillet and sauté until just tender.
  4. Add the garlic to a cleared area in the skillet and cook it for about a minute until it becomes aromatic.
  5. Add the parsley, salt, and pepper, and combine it with the other ingredients.
  6. Gently mix together the quinoa, millet and vegetables.
  7. Add salt and pepper to taste.


This post is linked to Slightly Indulgent Tuesday, Tasty Tuesday, and Tempt My Tummy Tuesday.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
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  1. Tasty Eats At Home says:

    I love this. Sounds so healthy, so tasty!

  2. Heather @CeliacFamily says:

    I haven't tried the whole grain millet yet. I haven't noticed it in the stores. I'll have to look next time. I love the color the red quinoa adds to the dish. Looks good.

  3. I Am Gluten Free says:

    We are definitely in the same club. I love using millet, esp for baking. I've never combined the grains – millet with quinoa – will definitely have to try that. Thanks!

  4. I don't think I've used millet yet. Your pilaf looks delicious. I'll have to look for some millet next time I'm at the store.

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