Millet with Roasted Sunflower Seeds

4 servings

Ingredients: 

1 cup millet
1/2 cup sunflower seeds
3 cups water
Pinch of sea salt

Directions: 

  1. Wash and drain millet.
  2. Dry-roast sunflower seeds in a skillet over medium heat until they smell nutty, approximately 4 minutes.
  3. Bring water to boil and add millet and seeds.
  4. Cover and simmer for 30 minutes.
  5. When done, fluff and let sit for 10 minutes. Mix, serve and enjoy.

Helpful Hint: 

If millet is too dry for you, add more water when cooking. Or add a tablespoon of olive oil when it is done.

 


One Pot Quinoa and Kale Pilaf  
 

4 Servings
Quinoa, (pronounced KEEN-wah) my favorite gluten-free grain, is quick cooking and a powerhouse of nutrition, containing all eight amino acids. An ideal food for endurance, the athletes in your life will love it. 

2 cups salted water
1 cup quinoa
1 bunch lacinto kale
1 meyer lemon, zested and juiced
2 scallions minced
1 TBL toasted walnut oil
3 TBL toasted pine nuts
1/4 cup crumbled goat cheese (optional)
salt and pepper

  1. Bring the water to boil in a covered pot.  Add the quinoa, cover, lower the heat and simmer for ten minutes.   
  2. While the quinoa is simmering, wash kale, remove the ribs and chop into 1" strips. Place kale strips on top of quinoa and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
  3. While the quinoa is cooking, combine half of the lemon juice, all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you like), toasted pine nuts and goat cheese (if you are using) into a serving bowl.
  4. Once all the water has been absorbed and little spirals are popping out of the quinoa, fluff the pilaf and spoon it into the serving bowl with the remaining ingredients. Season with sea salt and pepper and remaining lemon juice if needed.


Adapted from Food52
 
Helpful Hint:
Quinoa must be rinsed to eliminate saponin, a toxic (but naturally occuring) bitter coating before cooking. You will need a very fine mesh strainer as the grain is much too small for a traditionally sized one. Double this recipe and freeze half for the next time.  Not Pots + No Cooking = More Time!