Meatless Monday: Quinoa-Millet Pilaf

This entry was posted on Feb 26, 2018 by Charlotte Bell.

Quinoa Millet PilafMy partner has not been feeling well for the past few days. We’re suspecting a mild flu. Whatever it is, his digestion, while not in deep distress, is out of balance.

When my digestion is not feeling quite right, I steer toward simpler foods. My first thought for creating a stomach-supporting food for Phillip was miso soup. I did make a miso soup, and I planned on featuring it today, but for some reason, I couldn’t get the photo to load. I’m hoping to have this figured out by next week so that I can publish it then.

Anyway, in addition to the miso soup, I made a very simple quinoa-millet pilaf. It’s a recipe I’ve made many times over the years, mainly because it’s so versatile. It comes from the classic book, The Natural Gourmet, by Annemarie Colbin, founder of the Natural Gourmet Institute in New York City. Its mild flavor goes well with lots of different types of foods, so it makes a great side dish. It’s also nutritious and filling.

This dish is vegan friendly, and both millet and quinoa are gluten free.

Meatless Monday: Simple Quinoa-MIllet Pilaf

  • 1 Tbsp extra virgin olive oil
  • 1 small onion, diced
  • 1 medium carrot, diced
  • ½ tsp ground cumin
  • ½ cup millet
  • ½ cup quinoa (rinsed well)
  • 2 ½ cups vegetable stock
  • Sea salt to taste (about 1/2 tsp)

Put it Together: 

  1. Rinse the quinoa well. To do this, put the quinoa in a fine-mesh strainer and place a bowl underneath. Rinse with cold water while rubbing the quinoa between your fingers. The water will become cloudy. Drain, and repeat this process with fresh water two more times. Strain excess water and set aside.
  2. Heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for about 4 minutes, or until soft.
  3. Add the carrot sauté for another 4-5 minutes. Add the cumin and millet, and sauté for 5 minutes, stirring frequently. If you need more oil, feel free to add some to the pot. Now add the quinoa and sauté for 2 to 3 minutes more. Again, stir frequently to coat the grains with the olive oil, aromatic vegetables and spices, and to prevent burning.
  4. Add the vegetable stock and salt and bring to a boil. Reduce heat, simmer and, covered for about 30 minutes, or until the water is absorbed.
About Charlotte Bell
Charlotte Bell discovered yoga in 1982 and began teaching in 1986. Charlotte is the author of Mindful Yoga, Mindful Life: A Guide for Everyday Practice and Yoga for Meditators, both published by Rodmell Press. Her third book is titled Hip-Healthy Asana: The Yoga Practitioner’s Guide to Protecting the Hips and Avoiding SI Joint Pain (Shambhala Publications). She writes a monthly column for CATALYST Magazine and serves as editor for Yoga U Online. Charlotte is a founding board member for GreenTREE Yoga, a non-profit that brings yoga to underserved populations. A lifelong musician, Charlotte plays oboe and English horn in the Salt Lake Symphony and folk sextet Red Rock Rondo, whose DVD won two Emmy awards in 2010.

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