Millet and quinoa are baked with veggies for a hearty side dish to any meal. Use vegetable stock to keep it vegan.
Rinse grains before cooking for best consistency. Use vegetable stock for vegetarian option. Or use different meat based stock to match your meal.
I only gave it three stars because the cooking directions are so off, but when I managed to fix the issue it tasted wonderful! I used the same ingredients/portions...with the exception of adding one small chopped zucchini and only used 2/3 of a large onion. I used vegetable broth (not chicken). I cooked as directed - sauteeing the veggies for about 10 minutes then putting all ingredients in a casserole dish, covered it with foil, cooked at 350 for 30 minutes. When I checked it the grains after 30 minutes they had not even cooked yet - it looked like soup! So I upped the temp to 400 degrees (and also cooked a piece of salmon separately to make a full meal) and left in the oven 20 more minutes. I also put the casserole lid on top of the foil to seal it better. After the 20 minutes it was done and delicious! I thought it may need more spices but it tasted very flavorful (the veggie broth added a nice flavor). I think the veggies may have come out a bit over cooked after cooking for almost in an hour in the oven...it may not be a bad idea to simply sautee the veggies and cook the millet/quinoa on the stove...then simply stir together everything - rather than using the oven at all. - 23 Jan 2014 (Review from Allrecipes US | Canada)
The cooking instructions were perfect! It turned out great in my dutch oven. After 30 minutes of baking, I added some ginger juice and Bragg's Liquid Aminos (organic low sodium soy sauce) to spice it up. Yummm! This recipe is a keeper! - 24 Jun 2014 (Review from Allrecipes US | Canada)
I ended up adding a whole red and yellow bell pepper, a cup of corn, and 7 stalks of celery. I wanted it to have more vegetables. I topped it with some salsa and it was super good! - 10 Mar 2015 (Review from Allrecipes US | Canada)