RECIPES - NEWS FROM THE YOGA SANCTUARY
Combine millet and quinoa in a strainer and rinse until the water runs clear. Place in a pot with enough water to cover and bring to a boil. Lower the heat and simmer, covered, for 15 minutes. Fluff the grains with a fork to keep them from going mushy.
While the grins are cooking, sauté the onions in oil until translucent. Add pea, diced tomatoes, salt and parsley. Can be served warm or cold.
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