- 1 cup uncooked quinoa
- 2 pounds fresh cremini mushrooms, sliced
- 2 carrots, peeled and grated
- 2 cups chopped onion
- 2 garlic cloves, minced
- 8 cups broth or water +1 tsp sea salt
- 2 tbsp Dad’s BBQ Sauce
- Prepare your millet and quinoa by mixing together in a pot with 2 cups water. Bring to a boil, turn heat down to simmer until cooked (about 20 min) Fluff with a fork and set aside.
- In a large pot over medium-low heat, add a bit of oil along with the onion and minced garlic. Sautee for about 5 minutes, stirring frequently.
- Add sliced mushrooms and cook over medium heat for about 15 minutes (most of the water should be cooked off) Then add carrots and stir for 2 min more.
- Stir in broth, along with seasonings (salt, pepper, BBQ sauce). Add only about half of the salt to begin, adding the rest to taste. Simmer over medium heat for about 5 minutes.
- Leave as is or blend half or blend with immersion blender
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