Millet and Quinoa with Mustard Greens

We got an amazing delivery of fresh local produce Tuesday at the Co-op.  Everything was just so fresh and colorful that I couldn’t help myself.  There were quite a few options, but I decided to go with the red mustard greens.  Mustard greens have an intense, slightly pungent, flavor, so I decided to try something a bit more robust than a traditional green salad.  Quinoa is a complete protein, so adding this grain really ups the nutritional content of this dish.  It does have a pretty strong flavor of its own though, so I decided to add some millet, both to mellow the flavor and add some color.  After all, if it doesn’t look good, nobody will want to taste it.

Here’s what you’ll need:

• 2 1/4 cups water
• 1 cube Rapunzel vegan bullion w/ herbs and sea salt
• 1/2 cup millet
• 1/2 cup red quinoa
• 1 bunch mustard greens (or similarly zesty greens)
• 1 large tomato
• 3 cloves garlic
• 3 Tbsp olive oil
• fresh ground pepper
• sea salt

Bring the water to a boil in a medium saucepan, along with the bouillon cube.  Add the half cup of millet, cover, turn down to a simmer.  Set a timer for 5 minutes.  Put the quinoa in a bowl and rinse it in 3-4 changes of water.  (Quinoa has a sort of earthy soap taste if not rinsed before cooking.)  You can use a strainer if you have one fine and large enough.  Personally I just use my fingers and pour the water out very carefully.  When the timer goes off add the quinoa, stir once, cover and cook for 15-20 minutes more, until water is absorbed.  Fluff and put in the fridge to chill.

While the grains are cooling chop and rinse the mustard greens and set them aside to drain.  Coarsely chop the tomato.  Mince (or press) garlic.  Combine both with olive oil.  Add drained greens and toss until evenly coated.  Add the cooled grains and salt and pepper to taste.  Mix well.  Serve chilled.

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The finished dish is a flavorful and filling alternative to the traditional summer salad.  Add cayenne instead of black pepper if you enjoy a dish with heat, or throw in a cucumber if you want to cool down.  Plus, you can make it ahead, which means zero waiting when dinner times rolls around.  Delicious!

Tagged: cooking, food, gluten free, greens, Local, michigan, mustard greens, quinoa, recipe, red quinoa, refreshing, salad, vegan, vegetarian

Posted in: Cooking, Recipes