Whole Grain Quinoa & Foxtail Millet
DID YOU KNOW?
One & a half cup of this Quinoa and Millet blend has 20gms of protein.
Quinoa (pronounced as keen-wah), is often used as a substitute for rice. It is considered to be a grain, however it is the seed of the plant Chenopodium quinoa, which is native to Peru.
Millet is a cereal grain belonging to the Poaceae family, monocotyledonous flowering plants that are commonly referred to as grass. It is consumed widely in developing countries across Asia & Africa. Even though it resembles a seed, the nutritional properties of millet are similar to those of other cereals such as sorghum. Compared to white rice, millet has been found to contain a higher amount of fiber and control cholesterol & blood sugar levels.
We aspire to make healthy food habits easy for everyone. Follow this simple recipe to get started.
Quinoa and Millet Biryani – Traditional
Serves – 2
- 1 cup Inner Being Quinoa and Millet Blend
- 1 tablespoon ghee
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger root
- 2 cinnamon sticks
- 1 teaspoon ground turmeric
- 1 pod cardamom
- 3 whole cloves
- 1 cup peeled, diced potato
- 1 cup chopped carrots
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup fresh French Beans, cut into 1-inch pieces
- ½ cup fresh or frozen peas
- 1 tablespoon butter
- 1 onion sliced into rings
- 2 tablespoon cashew pieces
- 1/4th cup chopped fresh coriander
- 3 cups water (add extra if required)
Step 1 – Heat ghee in a large skillet over medium heat and stir in the Quinoa and millet blend and allow toasting briefly. Stir in the garlic, ginger, cinnamon sticks, turmeric, cardamom, and cloves. Cook and stir until the spices are fragrant for about 2 minutes. Pour in the water. Increase the heat to high and bring to a boil; add potatoes, carrots, and cauliflower. Cover the skillet, and then reduce heat to low and simmer for 10 minutes.
Step 2 – Stir in the broccoli and green beans, then replace cover and simmer until the Quinoa and millet blend is tender and the water has been absorbed about 10 minutes. Stir in the green peas, and cook until heated through about 5 minutes. Remove from heat and discard cinnamon sticks and cloves.
Step 3 – Heat the butter in a skillet, over medium heat. Stir in onion; cook and stir until the onion is golden brown in color. Mix in the cashew pieces, stirring constantly until lightly toasted. Transfer the biryani to a large platter or bowl. Garnish it with the onion, cashew mixture, and chopped coriander and serve it hot.
USE IT RIGHT
Boil 3 cups of water and add 1 cup Quinoa & Millet Blend.
Allow it to simmer for 20-25 minutes, remove from heat and strain excess water.
Cover with a lid and allow it to cool for 5-10 minutes. Fluff it with a fork.