>First of all:
Why is it that every time I make millet it never fully cooks? I’m serious. It’s the one grain that constantly fails me; and I’m honestly about to give up on it. I’ve tried toasting and not toasting it; I’ve tried adding way more water than is called for; I’ve cooked it like I cook quinoa…but for longer. IT’S NEVER FULLY COOKED.
I digress. This is what I made for dinner last night. It’s nothing special; but it was delicious and it did remind me that I need to get back to eating simpler things.
Roasted Vegetables with Red Quinoa (because millet doesn’t work for me apparently)
1 medium sized sweet potato, peeled, diced
2 carrots, peeled, same size dice as above
1 large or 2 small zucchinis, larger dice
1 medium sized onion, large dice
1 leek, white parts only, thickly sliced
4 radishes, cut in half (you can use beets, I just didn’t have any.)
1 T olive oil
1 t paprika
1/2 t cumin
1/2 t smoked salt
LOTS of black pepper
for the quinoa
1 cup Imagine No-Chicken broth (scored the carton for $2 at Kroger-you can’t beat that!)
1/2 c red quinoa
1/2 t cumin
Preheat the oven to 375
Mix all veggies, olive oil and spices in a large bowl. Stir well to coat vegetables evenly with oil and spices. Pour these out onto a baking sheet. Bake for 20 minutes, stir the veggies, and return them to the oven for 20 more minutes.
Once you have placed your vegetables in the oven for the second round of roasting; bring your broth and cumin (or water) to a boil. Add quinoa and return to a boil. Reduce heat to low, cover and cook for 15 minutes. Remove from heat and let quinoa stand.
Toss quinoa and veggies together and enjoy!