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 Greens

Recipe by Lisa Turner 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 Print this recipe Hash: 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 Greens: 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 Instructions: 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

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