This is a rather curious recipe that I found in the cookbook “Big Vegan” by Robin Asbell. Although it is on the sweeter side, you could have this for lunch, as well as for breakfast. The toasted grains and seeds give it a popcorn sort of flavour. You can find the pumpkin seeds, quinoa and millet in supermarkets, but you may have to look in their health food section. Alternatively, they can be found in health food shops or stores that sell bulk grains, nuts, seeds, etc.
What you will need:
Half cup quinoa
Half cup millet
1 cup apple juice
Half cup raisins (or other dried fruit)
Half cup grated carrot
Pinch of salt
Half cup pumpkin seeds
1 cup water
Agave syrup for drizzling over the top (optional)
In a saucepan, dry-roast the quinoa and millet over high heat. Swirl grains until they are crackling and fragrant. Take off heat and add 1 cup of water and apple juice. Add raisins, carrot and salt and bring to boil. Cover and reduce heat to low. Cook for 25 minutes or until liquid is absorbed.
In a pan, dry-roast the pumpkin seeds over medium-high heat. Swirl and toss seeds until toasted and popping. Pour onto plate to cool.
Serve the pilaf with the toasted pumpkin seeds on top and drizzle with agave syrup if you like.