I posted this in the wrong place last time. Can anyone tell me any good recipes using millet, quinoa, amaranth, barley, or buckwheat? I am allergic to oats and rice as well and need to vary my grains/starchy vegetables to avoid becoming sensitive with overuse.
I boil the quinoa in water in my rice cooker with 1 part quinoa to 2 parts water. It’s best to rinse the quinoa first to remove impurities. After its cooked I fluff it up with a fork & add salt ,pepper, chopped fresh Italian parsley & dried cumin, coriander, sage & turmeric. It ends up being a Moroccan flavor which goes well with all meats/proteins.