Ingredients
8
8 servings
- •1 tablespoon vegetable oil
- •1 onion, chopped
- •3 stalks celery, chopped
- •½ cup chopped bell pepper
- •½ cup corn kernels
- •¾ cup millet
- •¾ cup quinoa
- •1 teaspoon salt
- •3 cups low-sodium chicken stock
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium heat; cook and stir onion, celery, bell pepper, and corn in the hot oil until softened, about 10 minutes.
- Mix onion mixture, millet, quinoa, and salt together in an 8x8-inch casserole dish; pour in chicken stock. Cover dish with aluminum foil.
- Bake in the preheated oven until grains are tender and have absorbed all the liquid, about 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 176
- Carbohydrate: 30g
- Fat: 4g
- Fiber: 4g
- Protein: 6g
- Sugar: 3g
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