• 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Leave as is or blend half or blend with immersion blender