Quinoa is a good source of iron, calcium, magnesium, and a complete protein.

Millet is considered to be one of the least allergenic and most digestible grains available, plus it’s loaded with B-vitamins, phosphorous and potassium.

Both are warming grains so will help to heat the body during the cold winter months.

Once cooked, store your cooled grain mix in an airtight container in the fridge for five days. I make my mix on lazy Sunday nights, so I have breakfast for the entire work week. It takes about 3-4 minutes to assemble in the morning, and I’m good to go. You can even keep your re-heated grain mix in a thermos to enjoy at work and add your toppings there.

Here are the simple ingredients you’ll need for approximately 5 days of Healthy Breakfast Cereal:

1 cup quinoa
1 cup millet
4 ½ cups water
pinch of sea salt

Cook this up in 3 easy steps to store in the fridge until you’re ready to eat:

1. Rinse grains very well. Place in saucepan. Add water and salt.

2. Bring to a boil, reduce to simmer until water is absorbed, about 20 minutes.

3. Let cool slightly. Store in a container in the fridge.

For each breakfast portion in the morning, follow the instructions on the next page…

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Image courtesy of: Rachel Hutton

This is a nutritious and delicious breakfast solution for anyone who wants to prepare breakfast in advance, dole out the amount you want in the morning, and simply add whatever toppings you happen to have on hand. And the ingredients are inexpensive and easy to find …


The grains in this cereal are a healthy mix of quinoa and millet, both gluten-free:

Quinoa is a good source of iron, calcium, magnesium, and a complete protein.


Millet is considered to be one of the least allergenic and most digestible grains available, plus it’s loaded with B-vitamins, phosphorous and potassium.

Continue on to the next page to learn how to mix these healthy grains with other ingredients to make a perfect morning cereal …

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One variety of millet is called “yellow proso” —
 
 

It’s hulled or pearled, but the bran remains intact. If you’ve never seen it before, it looks a lot like tiny yellow, round beads … it’s a staple for many people around the world including those in Africa, China and India. Small though it is, it’s packed with good nutrition.

Millet is almost as high in protein as wheat. It also delivers niacin, magnesium, copper, manganese and zinc … Its light, delicate flavor makes it perfect for just about anything. I love it hot as a breakfast cereal or served up pilaf-style as a side dish. Because it’s mild, it takes well to spices, herbs and seasonings.

Here’s a simple, basic recipe for cooking millet:
 
 

1 cup millet
1 cup water
Pinch of salt

(1) Combine millet, water and salt in a saucepan. Bring to a boil, lower the heat, cover and simmer for 15 minutes.

(2) Remove from heat, keep it covered and let it stand for another 20 minutes before fluffing with a fork.

Optional: If you prefer a toasty, nutty flavor and would like to keep the grains light and dry, then just toast the millet — before cooking — in a dry skillet over medium to medium-high heat for 3 to 4 minutes.

Read further on the next page for several recipe ideas for cooking with millet:

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The post All About MILLET … and Including MILLET in Your Meal Plan! appeared first on Top Morning Recommendations.