½ cup quinoa
½ cup millet
1 ¾ cup low-sodium vegetable stock or water
1 teaspoon ground cumin
½ teaspoon ground coriander
1 teaspoon sea salt
1/8 teaspoon freshly ground pepper
½ cup chopped fresh mint
½ cup chopped fresh parsley
2 scallions, white and green parts, finely chopped
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed orange juice
1 tablespoon orange zest
1 cup garbanzo beans, drained and rinsed
½ cup currants
¼ cup roasted, unsalted pistachios
Rinse quinoa and millet in a fine mesh strainer and place in a small pot with vegetable stock or water over medium high heat. Bring to a boil then simmer for approximately 15 minutes until all liquid has been absorbed. Do not stir while cooking otherwise grains will not cook evenly. To see if the grain is done cooking and all of the liquid is absorbed, tilt the pot to the side. If there is liquid pooling in the bottom of the pot, then continue to cook until all liquid is absorbed. Once quinoa and millet are cooked, add the cumin, coriander, salt, and pepper and stir and fluff with a fork. Spread quinoa on to a sheet pan lined with parchment paper, rake with a fork and let cool to room temperature.
In a small bowl whisk together mint, parsley, scallions, lemon juice, orange juice, and orange zest. Place the quinoa and millet mixture in a medium bowl and add currants, garbanzo beans, pistachios and dressing and mix well. Taste and adjust seasonings as needed.
Adaptated from Rebecca Katz’s Orange Pistachio Couscous recipe found in one of my favorite cookbooks of all time - The Cancer-Fighting Kitchen. Quinoa provides all 8 essential amino acids necessary for good health. Millet provides a rich source of magnesium and several B-vitamins, which promote healthy energy.
Serves 6. Prep time 25 minutes.