Berardi turned me onto using quinoa in precision nutrition. It has replaced rice and couscous in all my cooking.
Quinoa is gluten free, a complete protein, nearly ideal amino acid balance. With fiber, calcium, phosphorous, iron and vitamins B & E.
Millet is gluten free. B-complex vitamin, essential amino acids. Close to the amount of protein as quinoa.
Quinoa comes out on top. But it’s also 4 times the price of millet. I’m thinking adding millet to my diet. Not replacing quinoa.
Does anybody here use millet? Have any good recipes?