Sunday, May 10, 2009

Millet and Quinoa with Beets and Scallions Recipe

Again, this week, I made the kind of food I usually make for myself: no frills, healthy, quick to make. And again, I nearly discarded these recipes and photos because the food isn't sophisticated or decadent. Then I got a phone call.

It was my friend Jean, on her way to the store, asking exactly what type of lentils to use for last week's one-pot Swiss Chard, Lentils and Bulgur Wheat. I am heartened that my self-proclaimed non-cook friends are attempting some recipes, and it gives me the will to continue. Afterall, my blog is about getting people in the kitchen, and empowering those who lack the confidence to cook. It is about realistic recipes, saving money, and eating healthily. It is for people like Jean. So, Jean, take your sweaters out of the oven, and fire up your burners; here's another!

Millet and Quinoa with Beets and Scallions

2 tablespoons olive oil
3 scallions, chopped finely
2 beets, diced
1 1/2 cup millet
1 1/2 cup quinoa
6 cups of water
1 teaspoon salt
pepper, to taste

Heat the oil in a large saucepan, and saute the scallions until a little soft. Add the chopped beets and stir briefly. Stir in the millet and quinoa until all of the grains are coated with the olive oil. Add the water, and the salt and pepper. Bring the water to a boil, and then reduce the heat so the water is simmering. Cover, and cook over low heat until all of the water is absorbed and the beets are tender, about 30 minutes.