BREAKFAST QUINOA AND SPROUTED RICE BLEND WITH HULLED MILLET ENJOY DAN:

BREAKFAST QUINOA AND SPROUTED RICE BLEND WITH HULLED MILLET

                                                                    By CHEF DAN:

Serves 4

INGREDIENTS:

1 cup quinoa and sprouted rice bend

1-cup hulled millet, (small-seed grassed)

1 cup amaranth, (like rice or maize)

4 -cups water or vegetarian broth

1/2-teaspoon sea salt

1 tablespoons olive oil

1 cup toasted pine nuts

2 garlic cloves, minced

1/2-teaspoon curry powder

1/4- cup craisins

1/4-cup dried sour cherries

1/4-cup fresh chopped mint

DIRECTIONS:

1.  In a sauce pan with a tight fitting lid, add water.

2.  Bring water to a boil, add quinoa blend and salt.

3.  Reduce heat cover and cook 25 minutes or until water is absorbed.

4.  In a skillet heat oil over medium-low heat.

5.  Add pine nuts and cook, stirring until fragrant, about 1 minute.

6.  Stir in the garlic and curry powder.

7.  Then the cooked quinoa blend and craisins and sour cherries.

8.  Toss until heated through.

9.  Sprinkle with mint and season with salt and pepper.

                              ENJOY DAN:                      BON-APPETITE!!