The Good-For-You Grain That You'll Love As Much As Quinoa
Millet is one of those lesser-known ancient "grains" that can be intimidating until you actually cook with it. Like quinoa, it's actually an ancient seed rather than an official grain, but it can be used like one. And also like quinoa, it's quick-cooking, naturally gluten-free, and pretty versatile.
It's also a great source of protein, fiber, B vitamins, and manganese.
With its pleasantly sweet and nutty flavor, it tastes a little like corn and is great in both savory and sweet dishes. It can be eaten for breakfast, dinner, and dessert—just check out all the ways you can cook with it below.
Roasted Fig & Honey Millet Porridge
Take a break from oats with this creamy porridge alternative.
Millet Crepes With Pineapple + Quark
Millet can be ground and used in combination with other flours to make creations like these irresistable crepes.
Cardamom-Toasted Millet Breakfast Bowl
Make spiced and fluffy millet the base of your next breakfast bowl.
Cauliflower Millet Soup With Lemon
Millet brings a hearty and creamy component to this bright vegetable soup.
Vegan BBQ Lentils With Millet Polenta
A natural stand-in for ground corn, millet makes the perfect polenta alternative. Serve with saucy and spicy lentils for a satisfying meal.
Millet Cakes With Spinach + Carrots
These veggie-packed baked vegan patties are a great way to start cooking with millet.
Mediterranean Millet Salad With Sun-Dried Tomatoes + Goat Cheese
Give millet the grain salad treatment for this perfect make-ahead lunch.
Millet Coconut Banana Bread
Sweeten the deal with a vegan and extra-tasty take on banana bread.
Millet Chocolate Energy Bars
Puffed millet lends a fun texture to these dreamy chocolatey energy bars.
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.