Finally, choose a grain.

Lemony Quinoa

In a small saucepan, bring the stock to a boil. Add the quinoa, reduce the heat to
low, cover, and cook until the water has been absorbed, about 15 minutes. Fluff
with a fork, transfer to a bowl, and stir in the lemon juice, olive oil, and spring
onions. Season with salt and pepper.

SERVES 6

420 ml low-sodium chicken stock

170 g quinoa

Juice of ½ lemon (1 to 2 tablespoons)

1 tablespoon olive oil

4 spring onions, thinly sliced

Salt

Freshly ground black pepper

130 CAL, 4 G FAT (0 G SATURATED), 4 G PROTEIN, 19 G CARB, 0 G
SUGAR, 2 G FIBRE, 134 MG SODIUM PER SERVING

Herby Millet with Walnuts

In a medium saucepan, combine the millet and 480 ml water. Bring to a boil,
then reduce the heat to low and cover the pot. Cook until the water has been
absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10
minutes. Fluff with a fork, transfer to a bowl, and add the walnuts and coriander.
Season with salt and pepper.

SERVES 6