Recipe Recap: Freekeh, Quinoa and Millet

Back with another recipe recap and I’ve decided that today’s theme is all about healthy grains! Our 3 contenders are freekeh, quinoa and millet, all of which are amazing additions to your menu. So which recipes have made the cut? Here are my 3 top picks of this past week…


Baked Salmon and Freekeh Salad with Labneh by

Ingredients (Serves 4)

  • 200g wholegrain freekeh
  • 700g butternut pumpkin, peeled, cut into 3cm pieces10980736_782985238449921_5398162667980207119_n
  • 1 red onion, halved, cut into 3cm pieces
  • 1/4 cup extra virgin olive oil
  • 500g boneless salmon fillets, skin removed
  • 1/2 cup fresh flat-leaf parsley leaves, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 2 tablespoons red wine vinegar
  • 50g labneh
  • 1/4 cup seed mix1. Place freekeh in a large saucepan of cold salted water. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for 30 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl.2. Preheat oven to 200C/180C fan-forced. Place pumpkin and onion in a roasting pan. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Place salmon on a baking paper-lined tray. Season with salt and pepper.

    3. Bake vegetables for 20 minutes, adding salmon to oven halfway through cooking, until salmon is cooked to your liking and vegetables are tender.

    4. Add vegetables, parsley, mint, vinegar and remaining oil to freekeh. Flake salmon. Add to salad. Dollop labne over salad. Sprinkle with seed mix. Serve.

Quinoa & Vegie Pilaf with Marinated Feta by

Ingredients (Serves 4)

  • 2 tsp olive oil
  • 250g cup mushrooms, thinly sliced10991161_778606082221170_8322092067700439634_n
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 200g (1 cup) quinoa, rinsed, drained
  • 250ml (1 cup) Vegetable stock (salt reduced)
  • 160ml (2⁄3 cup) water
  • 300g broccoli, cut into small florets
  • 150g peeled roasted red capsicum, sliced
  • 1⁄4 cup chopped fresh parsley
  • 60g marinated feta, drained, crumbled
  • Lemon zest, to serve1. Heat half the oil in a large saucepan over high heat. Cook mushrooms, stirring occasionally, for 3-4 minutes or until golden. Transfer to a plate. Reduce heat to medium. Add remaining oil and onion to pan. Cook, stirring occasionally, for 5 minutes or until soft. Stir in garlic for 1 minute or until aromatic.2. Add quinoa, stock and water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is almost absorbed. Stir in broccoli. Cook, covered, for a further 2 minutes or until water is absorbed. Remove from heat. Set aside, covered, for 3 minutes to steam.

    3. Stir mushroom, capsicum and half the parsley into the quinoa mixture. Season with pepper. Sprinkle with feta, lemon zest and remaining parsley.

Rainbow Millet Salad by Delish Knowledge


  • 1/2 cup millet
  • 2 cups water
  • 1 clove garlic, grated
  • 1 can black beans, rinsed and drainedDK-0985-1024x972
  • 1 cup carrots, shredded
  • 1 cup red cabbage, shredded
  • 1 cup cherry tomatoes, halved
Grilled Portabella Mushrooms: (makes 2)
  • 2 large portabella mushrooms, wiped clean. Leaving the gills is up to you!
  • 1/4 cup balsamic vinegar
  • 1/8 cup olive oil
  • 2 cloves garlic, minced
  • 2 tbsp. soy sauce
Smoky Tahini Sauce:
  • 1/2 cup tahini paste 
  • 1/4 cup water
  • 1/4 cup lemon juice
  • 1 clove garlic, minced
  • 1 tsp. smoked paprika
  • salt/pepper to taste

Prepare the millet:

    1. Heat a saucepan over medium heat.
    2. Add the millet and stir often until lightly golden and starts to smell toasty!
    3. Add the water and minced garlic clove, increase the heat to high and bring to a boil.
    4. Reduce heat to low, cover and simmer for 15 minutes.
    5. Remove from heat and fluff with a fork for a few minutes until grains are separated.
    6. Remove millet from pan and mix with rinsed and cooled black beans.
    7. Season to taste with salt/pepper.
For the Grilled Portabellas:
    1. Whisk all ingredients together and spoon over the mushrooms. Let marinade for at least 30 minutes, flipping mushrooms to soak up as much marinade as possible.
    2. Preheat a grill or grill pan to medium-high heat.
    3. Grill for 4-5 minutes each side until juicy and slightly crispy.
    4. Remove and slice into thin strips.
Smoky Tahini Sauce:
    1. Add all ingredients to a small blender or food processor.
    2. Blend until creamy.
    3. Season to taste with salt/pepper.
To prepare the bowl: Layer in black beans & millet, shredded carrots, shredded cabbage, halved tomatoes, grilled portabella strips. Drizzle with smoky tahini sauce.

Bon Appetit my darling readers! If you have recipes you’d like to share or want them featured in our Recipe Recap segments, then let us know! 

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