Millet & Quinoa & Vegetables cake with sweetsour thongweed condiment

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INGREDIENTS:

  • 1/2 cup of millet thoroughly rinsed and lightly toasted in a frying pan
  • 1/2 quinoa thoroughly rinsed

  • 1/2 parsnip thinly sliced
  • 1 hokkaido pumpkin slice. diced.
  • 1 onion finely chopped



PREPARATION:

  1. Place the vegetables, the quinoa and the millet in a pot to boil with 3 cups of water and a pinch of salt.

  2. Bring to a boil and then lower the heat to a minimum and cook for 25 minutes or until all the water has evaporated.

  3. Meanwhile boil a handful of Thongweed (previously soaked for 20 minutes) with just enough water to cover the bottom in a small saucepan along with 1 c.s. rice vinegar, 1 c.s. shoyu, 1 c.c. apple concentrate.

  4. Bring to a boil over medium-low heat until all the liquid has evaporated.

  5. Serve the millet, quinoa and vegetables with the aid of a ring-shaped mold and decorate with the thongweed on top.