I’m always on the hunt for new breakfast options and this millet and quinoa with dates and almonds is a superb, healthy vegan breakfast option. I’ve never been a huge fan of quinoa in the morning, but blending it with the millet adds a creaminess and variety to texture that’s lacking in the plain quinoa breakfast bowl.
If you haven’t tried millet before, yes it is often used as bird feed. But it’s so much more! On top of being entirely gluten free, millet is also ridiculously cheap. Balance out that quinoa spend!
I found this quinoa and millet combo on the Kripalu site. The dates and almonds can be swapped out for anything you might have in your pantry. These are a few of my other favorite sweet and nutty combos:
- pecans and dried apricots
- cranberries and walnuts
- raisins and almonds
- brown sugar and roasted cashews
Prep Time:
Yield:
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Ingredients
- 1/2 cup millet
- 1/2 cup quinoa
- 4 cups water
- 1/2 tsp. cardamom
- Pinch cinnamon
- 1/4 cup chopped dates
- 1/4 cup chopped almonds
Instructions
- Rinse millet and quinoa in a saucepan. Add water and bring to a boil. Reduce heat to a low simmer, add cardamom and dates, and simmer until grains are soft—about 10 minutes. Remove from heat and stir in chopped nuts (roasting optional).
Nutrition
- Serving Size: 2
- Calories: 228
- Sugar: 2
- Sodium: 11
- Fat: 6
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
- Cholesterol: 0
Should this be made with Green cardamom or Black cardamom? I used green. It smelled nice, but was not a big hit; lots left over.
If you used the pods or seeds it may have been way too strong. Ground cardamom is best and that’s usually the green variety.