Ideas for working w/ millet, quinoa, etc?

[Anonymous]

quinoa can be cooked and eaten like rice—-make sure you rinse it before cooking. millet can be cooked and eaten as a cereal. i’m sure there are plenty of other ways to use them. we have flour made from both of them. you can also buy quinoa pasta.

[Anonymous]

we have quinoa too.. on the back of the “ancient harvest” quinoa flakes box there are 2 recipes for quinoa cookies and quinoa muffins!

[Anonymous]

I have a recipe for quinoa croquettes that is really good if anyone wants it. It’s from my husbands vegan days.

[Anonymous]

Heather (Bryce’s Mom),

Would you go ahead and post your quinoa croquettes recipe here in this thread?

Thanks, Dianne

[Anonymous]

I found it! It would probably have to be altered to fit the diet, but here’s the original recipe. I’m sure there are things that could be substituted or even just left out.

QUINOA CROQUETTES

1 cup quinoa, washed
2 cups no-salt-added vegetable broth, (or water)
6 garlic cloves, minced
1/2 teaspoon sea salt
1/8 teaspoon cayenne

1/2 teaspoon sea salt
2 cups corn, frozen
(10 ounces of frozen corn kernels)
1 cup black beans, cooked, rinsed,drained (or use canned)
1/4 cup green onions, chopped

DIRECTIONS

QUINOA:
Be sure to wash quinoa well. Place quinoa in sauce pan with broth, garlic, sea salt, and cayenne. Cover and bring to a boil. Once boiling,
simmer for 15 to 20 minutes.
FINISHING:
To the quinoa, salt, corn, cooked black beans & green onions.
Mixture could be refrigerated at this point (for up to 4 days), and the croquettes could be made later.
BAKING:
Put parchment paper down on a baking sheet or oil your baking sheet
Let quinoa mixture cool just enough so the mixture can be handled without burning your hands. Using your hands, take about 2 tablespoons of mixture, shape it into a log shaped piece, and place it on the baking sheet. If the mixture seems a little dry or crumbly, and it is difficult to form the croquettes, add some water until it gets a little mushy so that the croquettes can be easily formed, and so they stay together. If the mixture seems a little too wet, add some brown rice flour. Repeat making croquettes using all mixture. You should end up with about 28 small croquettes.
If desired, spray a little oil on each croquette (this will make them brown nicely and give them a lightly crisp crust).
Bake in a 400°F oven for 35 minutes, or until they are light golden brown and have crispy edges.

Bryce’sMom2007-2-13 18:18:9

[Anonymous]

Here are some great ideas I found for Millet:

This recipe is as basic as steamed rice, and like rice, its variations
are endless. Using it to exemplify the accompanying article, Finding
Time to Cook, look at how one pot of millet is the basis of several
meals in a row. I say “in a row” because grain is best
and most vital when used within 24 hours of cooking. I advise keeping
it out on the counter and use
it within the next 3 meals. (Refrigeration ruins both the flavor
and texture of cooked grains.)

1 cup millet

2 ¼ cups water or chicken stock

1 teaspoon extra virgin olive oil, butter or ghee

¼ teaspoon sea salt

Rinse millet and drain in a strainer. Place in a saucepan, add
water, oil and salt and bring to a boil. Reduce heat, cover and
simmer for about 20 minutes or until all water has been absorbed.
Turn off heat and let stand, covered, for 5 minutes. Fluff millet
with a fork and serve. Makes approximately 4 cups.

VARIATIONS

•	When the millet is finished cooking, turn off the heat, crack an egg onto the top, sprinkle with sea salt, pepper and chopped scallions, cover the pot and the egg will “steam-poach” in 5 minutes.
•	Spoon hot millet into a shallow pan, smooth the top and allow to cool. Slice into wedges and bake or fry as polenta.
•	As a side dish, serve freshly cooked millet with a condiment, chutney or sauce.
•	Stir-fry millet with turkey or tofu.
•	Shape millet into a croquette with chopped herbs and, if necessary, an egg to bind it and pan fry or bake. Or form into a casserole, top with tomato sauce and bake.
•	Heat leftover millet with milk, sweeten with honey and flavor with cinnamon for a comforting hot breakfast cereal.

[Author]

Posts