How to cook Gluten Free Tiny Grains (Quinoa, Amaranth and Millet)
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Gluten free tiny grains of quinoa, amaranth and millet are a delicous and healthy alternative to rice or potatoes. This gluten free side dish cooks in about 30 minutes. Leftovers can be reheated, frozen or used in your favorite fried rice recipe.
Buy organic millet, quiona and amaranth in your favorite market. The tiny grains have a nutty flavor and a pleasing texture when cooked together.
Fill a one cup measuring cup with the grains. Use about 1/3 cup of each. Place in a three quart cooking pot.
Add two to three cups water. The package directions call for two but if the lid doesn't fit perfectly the grains may boil dry.
Drop in one vegan, gluten free vegetable bouillon cube.
Heat the amaranth, quiona and millet to boiling, stirring occasionally. Cover the pot and simmer on low for about 20 minutes.
Check the pot to make sure it has enough water. Add water as needed and cook 10 minutes more.
The gluten free grains can be used immedately or kept warm with the cover on the pot until the rest of your meal is ready. The tiny grains hold heat and will be very hot. Enjoy!
