VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Tasty Treats for Yogis ~ April 2005 Recipe

Millet and Quinoa Salad

2 cups millet
3/4 cup quinoa (available at any health food store -
for best results soak for 6-8 hours before cooking)
1 small onion, chopped
2 tbs canola oil for sauté
3/4 cup fresh or frozen peas
1/2 cup tomato, diced
1 tsp salt
2 tbs chopped parsley

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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