Yes, millet is birdseed.
Now you know that, you should also know that it is nutty in flavour, high in B vitamins, delicious and really low in calories. Perfect gluten-free food. Quinoa (pronounced keen-wah), an ancient grain native to
Quinoa and millet pilaf
1 tablespoon of extra virgin olive oil
1 smallish onion, peeled and finely diced (the smaller the dice, the better)
2 cloves of garlic, peeled and bashed with a knife
1 small carrot, diced
½ teaspoon of ground cumin
½ teaspoon of ground coriander
½ cup of hulled millet (most health food shops should sell this)
½ cup of quinoa (again, from health food shops)
2 cups of water
½ cup of freshly squeezed orange juice
½ teaspoon of sea salt
Heat the olive oil in a lidded saucepan over a medium heat, add the onion and sauté for about 4 minutes, or until soft, but not coloured. Add the garlic and carrot and sauté for another 4-5 minutes.
Add the spices, stirring constantly to stop them from burning, for 1 minute. Add the millet and cook for 5 minutes, stirring all the time. Add the quinoa and sauté for 2 minutes more.
Add the water, orange juice and sea salt, bring to a boil, reduce the heat, clamp the lid on tightly and simmer very gently (a simmer pad beneath the saucepan is really useful here), for 35-40 minutes or until all the liquid is absorbed. Take off the heat, leaving the lid on and rest for 5 minutes before fluffing up with a fork and serving.