Ingredients

The following ingredients have 4 Servings
  • 2 cups vegetable broth
  • 1/2 cup uncooked quinoa (I used white)
  • 1/2 cup uncooked millet grain
  • 1 tablespoon extra virgin olive oil
  • 3/4 cup yellow onion (diced)
  • 1 can black beans
  • 2 garlic cloves
  • 1 teaspoon ground cumin
  • 1/2 cup halved red grapes
  • 1/2 cup fresh cilantro (roughly chopped + more for garnish)
  • 1 tablespoon lime juice or rice vinegar
  • 1 avocado (pit removed and diced into chunks)
  • 1/4 cup sunflower kernels
  • sea salt and pepper to taste
  • 1 tablespoon nutritional yeast

Instruction

  • Bring the vegetable broth to a simmer in a small pot over medium-high heat. Add the quinoa and millet and reduce the heat to a simmer. Simmer for 15 minutes or until the quinoa and millet are cooked and the liquid is absorbed. Remove from heat and fluff with a fork.Note: Check out these tips on cooking quinoa.
  • In a medium skillet over medium heat, heat the olive oil. Add the onions and sauté until tender, about 10 minutes. Add the black beans, garlic, cumin, and grapes, cooking for a few minutes until fragrant. Remove from heat.
  • Transfer the grains to a large mixing bowl, and add onion-bean mixture and toss to combine. Stir in remaining ingredients, season with salt and pepper to taste, and toss with nutritional yeast.
  • Garnish with additional cilantro.