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Quinoa-Millet-Pea Bowl

Source: 

Vegan Pressure Cooking, JL Fields --- sent in by Barb

Barb brought this light, flavorful dish to our Fall Potluck

Ingredients: 

120 ml 1/2 c. dried whole peas, soaked 12 hours or overnight
120 ml1/2 c. sliced zucchini
120 ml1/2 c. chopped celery
59 ml1/4 c. finely diced onion
240 ml1 c. quinoa, rinsed and drained
120 ml1/2 c. millet, rinsed and drained
470 ml2 c. vegetable broth
1/2 to 1 cup water
5 ml1 tsp. rosemary or thyme
1/2 to 1 tsp. sea salt
15 ml1 T. Liquid Aminos (optional)

Instructions: 

Rinse and drain the peas. Place all ingredients except salt in the pressure cooker. Stir to combine.
Cover and bring to pressure. Cook at high pressure 8-10 minutes. Allow for natural release.
Remove the lid and stir in the salt to taste. Fluff up the millet with a fork. Leave uncovered about 5 minutes, then fluff again and serve.

Notes: 

Adzuki, Great Northern, or kidney beans are good substitutes for peas if you want to add more protein to this dish.

Seasons: 
Major Ingredients: