Saturday, January 9, 2010

Quinoa, millet and roast vegetable pilaf

Technically this isn't a pilaf because I didn't brown the grains before cooking them, but I couldn't think of another name so it'll have to do.

1 cup millet
1 cup quinoa
1 litre vegetable stock (gluten free)
2 medium sized sweet potato
1 carrot
2 parsnip
1/4 pumpkin
1/2 red pepper
1 tbsn cumin seeds (whole)
sea salt to taste
2 tbsn olive oil


Dice vegetables into half inch chunks and spread evenly on a large baking tray or dish. Splash with olive oil, cumin seeds and salt. Use a spoon or spatula to mix so that the oil and seeds evenly coat the vegetables. Roast in a hot oven until vegetables are brown and cooked through (allow at least 30 minutes).

While the vegetables are cooking, heat water and vegetable stock in a large pot (I used powdered stock which I added to boiling water). Add dry millet and quinoa, bring to boil then reduce to simmer. Cook until all water is absorbed, stirring occassionally.

When vegetables and quinoa/millet are cooked, combine in a large bowl. (serves 8)

I pack single serves into freezer containers for easy lunch meals. I eat it with tinned tuna, but it can easily go with just a salad or some grilled fish, chicken, beef. 

1 comment:

  1. Again, yum! Love the versatility of this dish. And it's so pretty and colorful... what a great meal to keep on hand in the freezer! (Also a great way to use up those odd and end veggies!!)