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Ingredients:
1 cup Water
1 cup Quinoa, rinsed and drained
1 Apple – small chopped
1 Pear – small chopped
4 Dried Apricots, dried non-sulphured, chopped
1 Tbs. Almonds, soaked and chopped
1 Tbs. Orange Juice, fresh squeezed
1/2 tsp. Cinnamon
1/4 tsp. Mace, ground
1/8 tsp. Allspice, ground
1/8 tsp. Cardamom, ground

Method:
Bring water to a boil, add rinsed quinoa. Stir and reduce to low. Cover and simmer for 25 minutes, or until liquid has been absorbed. Remove from heat and let stand for 5 minutes; fluff with a fork.
Add the apples, pears, apricots and almonds.

Variations/Recommendations
Mound mixture into baked squash and eat.

Serves 7

Ingredients:
4 cups Water
2 cups Millet
Dulse (dried seaweed), to taste

Method:
Preheat oven to 400° F. Bring water to a boil in a 2-quart ovenproof pot or casserole; add millet and dulse. When water returns to a boil, cover and transfer to oven and bake for 1/2 hour. Remove dulse and fluff with a fork before serving.

Makes about 7 cups

Variations/Recommendations
If you want a “nuttier” flavor, toast the millet in a dry skillet or on a sheet pan in the oven, stirring often to avoid burning, before adding to boiling water.
Serve warm topped with steamed, baked or grilled vegetables.
If using for a dessert or breakfast cereal, omit the dulse. Replace some of the water with apple or orange juice to sweeten. Add raisins, chopped apples and/or chopped dates before transferring to oven. Serve with fresh, lightly toasted, shredded coconut.

Serves 7