By now you know we love sharing our recipes that are not only super delicious but that pack in a nutritional punch too. That’s why we’re proud to share our latest creation, drum roll please…
Spiced Ginger Citrus Millet!! (or Quinoa!)
This sweet and tangy number makes a great vegetarian dinner with a dose of satisfying fiber and protein.
In honor of Whole Grains Month, this recipe features millet (yes—you can use a different whole grain—quinoa works magically too!) but as long as you go for a whole grain, you’ll be choosing an energy boosting, wholesome carbohydrate—woohoo!
We’re not the only ones celebrating September being Whole Grains Month– the Boston-based non-profit Oldways and its’ Whole Grains Council (WGC) are too—and they are encouraging people everywhere to “Make the Switch” to include more nutritious and delicious whole grains in their everyday meals–and we are honored to have been invited to join the contest with 11 other bloggers to share our whole grain recipe!
Simply vote for your favorite recipe (hint… your favorite surely has ginger, citrus and millet—OK, please vote for ours, the Spiced Ginger Citrus Millet! 🙂 and you’ll be entered for the chance to win $500 and a whole slew of whole grain foods!
You’ll feel really good about yourself for eating our meal (again that’s the Spiced Ginger Citrus Millet that you’ll want to vote for!) Here’s why:
• Whole grains (like millet :)) have valuable phytonutrients not even found in fruits and vegetables, as well as B vitamins, vitamin E, magnesium, iron and fiber.
• Scientific evidence is clear– whole grains (like millet 🙂 ) lower risks of heart disease, stroke, cancer, diabetes and obesity.
• Those who eat whole grains (like millet 🙂 ) regularly have a lower risk of obesity, as measured by their body mass index and waist-to-hip ratios. They also have lower cholesterol levels.
• (Need a little more convincing? Thanks to the phytochemicals and antioxidants, people who eat three servings a day (1/2 cup cooked grain= 1 serving) of whole grains (like millet :)) have been shown to reduce their risk of heart disease by 25-36%, stroke by 37%, Type II diabetes by 21-27%, digestive system cancers by 21-43%, and hormone-related cancers by 10-40%.
Thanks to the other ingredients in our Spiced Ginger Millet – another reason to vote for it!
• Ginger reduces chronic inflammation, which plays a long-lasting role in the body. In fact, research links chronic inflammation to disease–and everything from diabetes, heart disease, depression, and cancer to Alzheimer’s disease. Ginger has the powerful ability to provide anti-inflammatory benefits–so dive in!
• Citrus fruits like oranges are nutritional powerhouses. They contain vitamin C which:
o is an important part of collagen so it helps keep skin elastic and youthful
o helps cuts and scrapes to heal
o boosts immunity
o enhances the absorption of iron
o Plus, oranges are rich in potassium which fights bloat while its’ phytonutrients arm against cancer, heart disease and macular degeneration. You may want to start eating our Ginger Spiced Millet for breakfast, lunch and dinner (just sayin’!)!
Feta adds flavor and satiety to any dish—for every ounce you’ll get 7 grams of protein and 14% of your calcium needs!
All of those benefits are wrapped up in this sweet and tangy number which makes a great vegetarian dinner with a dose of satisfying protein—and it just happens to set your taste buds wild with excitement! Without further ado…please welcome Ginger Citrus Millet (remember, if you want to use quinoa or another whole grain, go for it, you’ll still reap all the whole grain benefits!)
Spiced Ginger Citrus Millet (or quinoa)
Spiced Ginger Citrus Millet
Serves 2
Ingredients:
3 Tbsp. orange juice (divided into 2 Tbsp. and 1 Tbsp.)
1-1/2 Tbsp. lemon juice (divided into 1 Tbsp. and ½ Tbsp.)
1 Tbsp. ginger, fresh grated
1 Tbsp. thyme, chopped
1 large fennel bulb, chopped
1 medium orange, sliced 1/8inch thick
2 tsp olive oil
1 tsp Kalamata olives, pitted and chopped
1 cup cooked millet (or quinoa)
1 Tbsp. cilantro, chopped
3 oz. non- fat feta, crumbled
Directions:
1) Preheat the oven to 325°F.
2) In a small mixing bowl, whisk together 2 tablespoons orange juice and 1 tablespoon lemon juice with the ginger and thyme.
3) Place the fennel and oranges in a medium-to- large sized bowl and pour the lemon and orange juice mixture on top, allowing everything to soak for about 5 minutes.
4) Pour olive oil onto a baking sheet (roughly 9.5 x 13 inches) with a rim (so that juice won’t run off) and spread fennel mixture in an even layer on the pan. Place the pan in the oven and allow to bake for about 15-20 minutes or until oranges and fennel begin to brown and the fennel is soft. Halfway through, flip the oranges with tongs and add the kalamata olives to the pan.
5) Meanwhile, pour the cooked millet into a medium-to-large sized bowl.
6) Once the orange/fennel mixture is fully baked, pull it out of the oven and allow it cool for about 3-5 minutes.
7) After the mixture has cooled enough to pick up the oranges with your hands, place the oranges on a cutting board and cut them each into 4 pieces.
8) Add the warm fennel and the orange pieces into the bowl of millet and mix gently with a fork.
9) In a small bowl, add the remainder ½ tablespoon lemon juice, 1 tablespoon orange juice, chopped cilantro and any of the warm juice mixture that’s left in the pan, and pour the entire mixture over the top of the millet.
10) Add feta and use a fork to mix it all together.
11) Garnish with any left over thyme, cilantro or ginger, if desired. Enjoy!
Nutrition Facts (per serving, 1/2 Entire Recipe): 323 Calories, 7g Fat, 1.5g Saturated Fat, 49g Carbohydrate, 17 g Protein, 10g Fiber, 574mg Sodium, 0mg Cholesterol
Enjoy! And remember to vote for our Spiced Ginger Citrus Millet!
- 3 Tbsp. orange juice (divided into 2 Tbsp. and 1 Tbsp.)
- 1-1/2 Tbsp. lemon juice (divided into 1 Tbsp. and ½ Tbsp.)
- 1 Tbsp. ginger, fresh grated
- 1 Tbsp. thyme, chopped
- 1 large fennel bulb, chopped
- 1 medium orange, sliced ⅛inch thick
- 2 tsp olive oil
- 1 tsp Kalamata olives, pitted and chopped
- 1 cup cooked millet
- 1 Tbsp. cilantro, chopped
- 3 oz. non- fat feta, crumbled
- ) Preheat the oven to 325°F.
- ) In a small mixing bowl, whisk together 2 tablespoons orange juice and 1 tablespoon lemon juice with the ginger and thyme.
- ) Place the fennel and oranges in a medium-to- large sized bowl and pour the lemon and orange juice mixture on top, allowing everything to soak for about 5 minutes.
- ) Pour olive oil onto a baking sheet (roughly 9.5 x 13 inches) with a rim (so that juice won’t run off) and spread fennel mixture in an even layer on the pan. Place the pan in the oven and allow to bake for about 15-20 minutes or until oranges and fennel begin to brown and the fennel is soft. Halfway through, flip the oranges with tongs and add the kalamata olives to the pan.
- ) Meanwhile, pour the cooked millet into a medium-to-large sized bowl.
- ) Once the orange/fennel mixture is fully baked, pull it out of the oven and allow it cool for about 3-5 minutes.
- ) After the mixture has cooled enough to pick up the oranges with your hands, place the oranges on a cutting board and cut them each into 4 pieces.
- ) Add the warm fennel and the orange pieces into the bowl of millet and mix gently with a fork.
- ) In a small bowl, add the remainder ½ tablespoon lemon juice, 1 tablespoon orange juice, chopped cilantro and any of the warm juice mixture that’s left in the pan, and pour the entire mixture over the top of the millet.
- ) Add feta and use a fork to mix it all together.
- ) Garnish with any left over thyme, cilantro or ginger, if desired. Enjoy!