Ingredients:
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
Method:
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)
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!!)
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