Want to experiment more with millet? Try this recipe.
- Cook Time
- Prep Time
- 1/3 cup tricolor quinoa, rinsed
- 1/3 cup millet, rinsed
- 1 tsp sea salt, divided
- 1 ear corn, husked and kernels removed
- 1/4 cup red wine vinegar
- 2 tbsp plus 2 tsp olive oil
- 2 tsp each ground coriander and ground cumin (TRY: Simply Organic Ground Cumin Seed)
- 1½ tsp chile powder
- 1 lb heirloom tomatoes (about 4 small), finely chopped and juices reserved
- 1 bunch Tuscan or Lacinato kale (about 8 oz), stems and thick ribs removed and leaves thinly sliced crosswise
- 1 15-oz BPA-free can unsalted black beans, drained and rinsed
- 1/4 red onion, finely chopped
- 1/4 cup chopped fresh cilantro
- 4 oz queso blanco cheese, crumbled, optional (TIP:If you can't find queso blanco, feta is a great substitute. Use a little less as it tends to be saltier.)
- In a saucepan, bring quinoa, millet, ¼ tsp salt and 2 cups water to a boil. Reduce heat to medium-low, cover and cook until tender, about 15 minutes. Remove from heat; fluff with a fork and stir in corn kernels. Cover and let stand for 5 minutes. Scrape onto a large rimmed baking sheet, spreading in even layer. Set aside to cool to room temperature.
- Meanwhile, in a large bowl, whisk together vinegar, oil, coriander, cumin, chile powder and remaining 3/4 tsp salt. Stir in tomatoes and juices.
- To tomato mixture, add quinoa mixture, kale, beans, onion and cilantro and toss. Sprinkle with cheese (if using).
- Serving Size: 1/4 of recipe
- Calories: 349
- Carbohydrate Content: 50.5 g
- Fat Content: 2 g
- Protein Content: 13 g
- Saturated Fat Content: 2 g
- Sodium Content: 554 mg
- Sugar Content: 5 g
- Monounsaturated Fat Content: 7 g
- Polyunsaturated Fat Content: 2 g