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Print Recipe

Millet & Quinoa Tabule

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Appetizer, Breakfast, Lunch, Salad, Side Dish
Servings: 4

Ingredients

  • 1/2 cup millet Vata ++ Pitta - Kapha - -
  • 1/2 cup red quinoa Vata + Pitta - - Kapha -
  • Handful of Arame seaweed Vata - Pitta - Kapha 0, soaked for 10 min., strained and washed
  • 2 cups water
  • Pinch salt Vata - - Pitta 0 Kapha +
  • 2 cups chopped greens:
  • Parsley Vata 0 Pitta 0 Kapha - -
  • Coriander Vata + Pitta - - Kapha -
  • Dill Vata - Pitta 0 Kapha -
  • Chives Vata - Pitta + Kapha - -
  • 1/2 cup roquette Vata ++ Pitta - Kapha - -
  • Pomegranate seeds from 1 pomegranate Vata - Pitta - Kapha -
  • 1 clove garlic crushed (Vata - - Pitta ++ Kapha 0)
  • 4 Tbs. olive oil Vata - - Pitta + Kapha +
  • Juice from 1 lemon Vata - - Pitta + Kapha -
  • 1/4 cup sunflower and pumpkin seeds roasted (Vata 0 Pitta - Kapha -)
  • Handful of sunflower sprouts Vata 0 Pitta - - Kapha -

Instructions

  • Roast the quinoa and millet in a dry cooking pot for 2-3 minutes, until a nutty fragrance is noticeable and the grains begin to pop.
  • Add the Arame seaweed and mix, pour in the water and bring to boil.
  • Add a pinch of salt, lower the flame and cover.
  • Simmer until all water is absorbed.
  • Place the cooked grains in a bowl and let cool.
  • Add the chopped greens, roquette, pomegranate seeds, sunflower sprouts and sunflower and pumpkin seeds.
  • Season with olive oil, lemon juice and garlic.

Notes

Optional additions: For Pitta: omit the garlic.