Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens

Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens

Dark leafy greens lightly sautéed in lemon juice and crushed coriander seeds lend a pleasingly bitter and slightly astringent contrast to a warm and colorful millet, quinoa and vegetable hash. A simple, nourishing and delicious addition to almost any kind of meal, this is another recipe adapted from Yamuna Devi's wonderfully inventive Table.

Millet-Quinoa Hash with Peppers and Zucchini on Sautéed GreensMillet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens
Recipe by
Adapted from Yamuna's Table
Published on January 7, 2009

Simple, light and nourishing seasoned millet, quinoa and vegetable fried hash dressed with dark leafy greens sautéed in lemon juice and crushed coriander seeds

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  • 1/2 cup millet (1 1/2 cups cooked)
  • 1/4 cup quinoa (3/4 cup cooked)
  • 1 tablespoon olive oil
  • 3 to 4 fresh green chilies, seeded and minced
  • 2 teaspoons brown mustard seeds
  • 2 red bell peppers, seeded and diced
  • 1 zucchini, diced
  • large handful of fresh parsley, finely chopped
  • 1 1/4 cups vegetable stock
  • 1/2 teaspoon sea salt
  • fresh ground black pepper
  • 1 teaspoon coriander seeds, crushed
  • 1 1/2 lbs (675 g) fresh chard, spinach or collard greens, stemmed and coarsely chopped
  • juice of 1 lemon (3 tablespoons)
  • sea salt
  • fresh ground black pepper
  • olive oil
  • Rinse the millet under cold running water and soak overnight in a few inches of cold water. Repeat with the quinoa, scrubbing the grains as they are rinsed, and soak separately. The next morning drain the millet and let air dry for a few hours in a strainer; the quinoa may be left to soak.

  • Heat a medium saucepan over medium-high heat. When hot, add the olive oil, wait a few moments, then swirl around to coat the pan. Add the chilies and mustard seeds. As soon as the mustard seeds begin to splutter, a few seconds, stir in the millet, peppers and zucchini. Stir until the millet darkens a couple of shades, about 5 minutes. Stir in half the parsley and the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes.

  • Meanwhile, drain the quinoa. Stir in the quinoa, cover, and continue cooking until the liquid has been absorbed, about 15 minutes. Remove from heat and let cool for 5 minutes before fluffing with a fork. Season with salt and fresh ground black pepper, and set aside.

  • Toast the coriander seeds in a large stainless steel frying pan or saucepan over medium heat. When they darken slightly, a few minutes, add the greens and lemon juice. Cover and cook, stirring occasionally, until the leaves are bright green and slightly wilted, about 4 or 5 minutes. Remove from heat and season with salt, pepper and a small drizzle of olive oil.

  • To serve, arrange the sautéed greens on plates and top with spoonfuls of the millet-quinoa hash.

Makes 4 to 6 servings

Millet-Quinoa Hash with Peppers and Zucchini on Sautéed Greens

Other recipes you will want to explore:
Beetroot and Quinoa Salad with Feta Cheese and Olives
Quinoa Oat Croquettes
Quinoa Soup with Corn
Millet and Brown Rice with Tahini and Tamari
Spicy Millet Vegetable Soup


Anonymous said...

Hey Lisa,

I can't find quinoa in my local supermarket. Is there any alternative?

Anonymous said...

Looks like a very fresh healthy dish.

Lisa Turner said...

Hullen, you could make this dish using just millet and it would turn out just fine.

Anonymous said...

It seems delicious not just in photo.

Jacqueline Meldrum said...

That sounds delicious Lisa! Adding the greens as a base is a nifty idea. My stomach is rumbling looking at it. I don't think my cheese and celery sandwich is going to live up to expectations now.

veggie belly said...

this looks like a healthy, nutritious dish, i love quinoa but never cooked with millet.

Astra Libris said...

I love the millet and quinoa combination! What a beautiful, colorful, and comforting dish all in one!

Anonymous said...

Millet and quinoa make such a nice combination. I've never been to your blog before, but quickly bookmarked it! It's wonderful. I'm interested in your "no croutons required" event. Is the closing date the 20th of each month? And who is hosting it? The fact that I almost always (unless they're made from GF grains) skip the croutons because I can't eat gluten makes this a perfect event for me to participate in.


Lisa Turner said...

Hello Melissa;

Thanks for stopping by. No croutons required is hosted by Holler of Tinned Tomatoes and myself. We take turns hosting each month. I am hosting this month's challenge. You can find the details here. Looking forward to your submission!

smitha said...

tried this recipe last night (didn't have zucchini and used Kale with red pepper flakes) but it was delicious!!

Definitely will try it with zucchini next time, can just imagine the flavours.