1/2 cup quinoa
1/2 cup millet
1/2 cup bulgur
1 tbsp. extra virgin olive oil
1/2 cup chopped red onion
1/2 cup chopped celery
1/2 cup chopped peppers (I used green sweet cubanelle peppers)
2 carrots, chopped
1/2 cup corn (I used frozen kernels)
3 small cloves garlic, minced
dried cilantro (generous shakes, about 1 tsp.)
black pepper (as much as you like)
3 packets low-sodium beef bouillion (I used Bovril)
3 cups water
Directions:
Preheat oven to 350F
In a fine mesh strainer, rinse quinoa and millet (NOT bulgur). Set aside.
Lightly oil a casserole dish.
In frying pan, heat oil and saute onion, celery, peppers, carrots and corn. Add garlic and spices when veggies are starting to soften. Remove from heat and stir in quinoa, millet and bulgur. Pour this mixture into prepared casserole dish.
Mix together bouillion and water. Pour this into casserole dish over grain/veggie mixture. Stir gently.
Cover and bake approximately 30 minutes. Remove cover and bake until all liquid is absorbed (about another 10 – 15 minutes).