Time: 30 min.
Complexity: easily
Servings: 4

Cooked quinoa and millet are tossed with sautéed shiitake mushrooms, corn, and fresh herbs in a lemon-olive oil dressing. It makes a healthy whole-grain side dish for meat. Or serve as a complete vegetarian meal.

Ingredients:

• 1 cup quinoa
• 0.5 cups of millet
• 200 g shiitake mushrooms
• 1 cup corn
• 1 teaspoon fresh thyme
• Juice of half a lemon
• 0.5 tbsp. grated parmesan

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, millet groats, corn, shiitake mushrooms, lemon juice, Parmesan cheese, thyme

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Preparation:

Step 1
• Cook 1 cup quinoa with 1/2 cup millet in boiling salted water until tender, about 12 minutes. Drain and place on a paper towel-lined baking sheet to cool.
Step 2
• In a large skillet over medium heat, sauté 200 grams (7 ounces) sliced ​​shiitake mushrooms in olive oil until golden brown, 5 minutes. Add 1 cup corn, 1 teaspoon fresh thyme, and salt and pepper to taste; cook, stirring, until the corn is tender, 30 seconds. Let cool, then toss with the quinoa and millet, 1 cup fresh parsley, the juice of 1/2 a lemon, and 3-4 tablespoons olive oil. Add 1/2 cup grated Parmesan.

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