This is a lovely blend of two super foods which are full of nutrition,rich in antioxidants,gluten free and healthier too. Can indulge guilt free. I love it with papad and pineapple Raita.

INGREDIENTS:

  1. Fox tail Millet-1/2 cup
  2. Quinoa 1/2 cup.
  3. Whole Green Mung beans-1/4 cup
  4. Red, green and yellow peppers- 1 cup( chopped )
  5. Pepper corns 1/2 spn
  6. Lemon juice -1 spn
  7. Kasturi methi (fenugreek leaves) – 1/2 spn
  8. Red chilli powder -1/2 spn
  9. Dhania jeera powder-1 tspn
  10. Green chilli-1
  11. Jeera 1 spn
  12. Coriander leaves.
  13. Salt to taste

METHOD

Wash quinoa and millet strain and keep aside. Now add 1 spoon of butter in a non stick pan( preferably ). Add a t spn of cumin and pepper corns and when it crackles toss in the quinoa and the millet and roast for about 3-4 mins. Then add salt and about 2 cups of water and cook them for about 10-12 mins on low flame once it becomes fluffy Now in a kadai take some oil, add the cumin and dhania powder, turmeric pdr and red chilli powder.cook for another 3-4 mins on closed lid. Now add the cut tri coloured peppers, and lemon juice and put off the gas. The pepper gets cooked in the pan and gives a crunchy taste as it’s not over cooked.Garnish with coriander leaves and Kasturi methi. Enjoy with plain curds,Raita,pickle and Papad.