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Millet and Quinoa with Toasted Sunflower Seeds

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 35 min
  • $
Gatheredtable
adapted fromMollie Katzen

Ingredients

  • 3/4 cup millet
  • 1/4 cup quinoa
  • 1 1/2 cups water
  • pinch of sea salt, to taste
  • 1/4 cup sunflower seeds, lightly toasted
  • 1 lemon, sliced into wedges
  • 2 tablespoons minced fresh parsley

Directions

Prep: 1. Rinse millet and quinoa in a strainer under cold running water. 2. Slice lemons into wedges, mince parsley. Make: 1. Transfer grains to a saucepan, add water and a pinch of salt, bring to a boil. Reduce heat to low and simmer, covered, 15 minutes. 2. Fluff grains with a fork, then cover again and cook 5 minutes more or until tender. 3. Toast sunflower seeds for 2-3 minutes in a dry skillet and add to grains. Serve: Warm or at room temperature, garnished with lemon wedges and parsley as desired.

Notes

A nice change from plain grains this protein packed and hearty side is a great addition to any meal.

Goes great with these recipes

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Vegetable Cassoulet
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Lemon Chicken

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