By now you know we love sharing recipes that are both delicious and nutritious. We’re excited to present our latest creation: Spiced Ginger Citrus Millet (or Quinoa).
This sweet-tangy dish makes a satisfying vegetarian dinner, delivering fiber, protein, and bright citrus flavor.
In honor of Whole Grains Month, this recipe features millet — though you can easily substitute another whole grain such as quinoa. Choosing whole grains gives you an energy-boosting, nutrient-rich carbohydrate that supports overall health.
We joined a contest hosted by Oldways and the Whole Grains Council to celebrate whole grains. If you enjoy this recipe, consider voting for our Spiced Ginger Citrus Millet in their Make the Switch campaign.
Why choose whole grains and this recipe?
- Whole grains like millet supply unique phytonutrients, B vitamins, vitamin E, magnesium, iron, and fiber.
- Research shows regular whole-grain consumption lowers risk for heart disease, stroke, diabetes, certain cancers, and obesity.
- People who eat whole grains regularly tend to have healthier body composition and cholesterol levels.
- Eating three servings of whole grains daily has been linked to significant reductions in risk for heart disease, stroke, type II diabetes, and several cancers.
This recipe also benefits from ginger and citrus:
- Ginger has anti-inflammatory properties and may help reduce chronic inflammation associated with many diseases.
- Citrus fruits like oranges are rich in vitamin C, which supports collagen production, wound healing, immune function, and enhances iron absorption. Oranges also provide potassium and phytonutrients that support heart and eye health.
- Feta adds savory flavor and satiety; per ounce it provides protein and a good source of calcium.
All these flavors and benefits come together in a sweet, tangy millet dish that’s both healthy and exciting. You can swap in quinoa or another whole grain and still enjoy the nutritional perks.
Spiced Ginger Citrus Millet (or quinoa)
Spiced Ginger Citrus Millet
Serves 2
Ingredients:
- 3 Tbsp. orange juice (divided into 2 Tbsp. and 1 Tbsp.)
- 1½ Tbsp. lemon juice (divided into 1 Tbsp. and ½ Tbsp.)
- 1 Tbsp. fresh grated ginger
- 1 Tbsp. chopped thyme
- 1 large fennel bulb, chopped
- 1 medium orange, sliced 1/8 inch thick
- 2 tsp olive oil
- 1 tsp Kalamata olives, pitted and chopped
- 1 cup cooked millet (or quinoa)
- 1 Tbsp. chopped cilantro
- 3 oz. non-fat feta, crumbled
Directions:
- Preheat the oven to 325°F.
- In a small bowl, whisk together 2 Tbsp. orange juice and 1 Tbsp. lemon juice with the grated ginger and chopped thyme.
- Place the chopped fennel and orange slices in a medium-to-large bowl and pour the juice mixture over them. Let soak for about 5 minutes.
- Pour the olive oil onto a rimmed baking sheet (about 9.5 x 13 inches) and spread the fennel-and-orange mixture evenly. Roast for 15–20 minutes, until the fennel is tender and the orange slices begin to brown. Halfway through, flip the orange slices and add the chopped Kalamata olives to the pan.
- Meanwhile, place the cooked millet in a medium-to-large mixing bowl.
- When the roasted fennel and oranges are done, remove from the oven and let cool 3–5 minutes.
- Once cool enough to handle, transfer the orange slices to a cutting board and cut each slice into quarters.
- Add the warm fennel and orange pieces to the bowl with millet and gently toss with a fork.
- In a small bowl, mix the remaining ½ Tbsp. lemon juice, 1 Tbsp. orange juice, chopped cilantro, and any warm pan juices, then pour this dressing over the millet mixture.
- Fold in the crumbled feta with a fork until combined.
- Garnish with any leftover thyme, cilantro, or a bit more grated ginger if desired. Serve warm or at room temperature. Enjoy!
Nutrition Facts (per serving, half the recipe): 323 Calories; 7 g Fat; 1.5 g Saturated Fat; 49 g Carbohydrate; 17 g Protein; 10 g Fiber; 574 mg Sodium; 0 mg Cholesterol.
Enjoy this flavorful, healthful dish—and if you like it, please consider voting for our Spiced Ginger Citrus Millet in the Whole Grains Council Make the Switch contest.
- 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
- 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 bowl and pour the lemon and orange juice mixture on top; let soak for about 5 minutes.
- Pour olive oil onto a rimmed baking sheet and spread the fennel mixture in an even layer. Roast 15–20 minutes until fennel is soft and oranges begin to brown. Halfway through, flip the oranges and add the kalamata olives.
- Meanwhile, put the cooked millet into a medium-to-large bowl.
- When the roasted orange and fennel are done, remove from oven and let cool 3–5 minutes.
- When cool enough to handle, transfer oranges to a cutting board and cut each into 4 pieces.
- Add the warm fennel and orange pieces to the millet and mix gently with a fork.
- In a small bowl, combine the remaining ½ tablespoon lemon juice, 1 tablespoon orange juice, chopped cilantro, and any warm pan juices. Pour over the millet.
- Add feta and mix with a fork until combined.
- Garnish with remaining thyme, cilantro, or ginger if desired. Enjoy!