Millet is the most marvelous cereal you’ve never heard of, although you’ve definitely seen it a thousand times because unhulled millet is the main ingredient in bird seed. Birds love it and people should, too. I can’t figure out why it hasn’t become trendy like quinoa, because it shares many of the same characteristics: They’re both gluten-free and packed with protein and fiber. One cup of cooked quinoa has 8 grams of protein and 5 grams of fiber. Millet has less (6 grams of protein and 2 grams of fiber) but it’s also an excellent source of calcium, potassium and iron.
However, in my humble opinion, millet has a superior flavor to quinoa (or “spider eggs,” as my daughter calls quinoa, pushing it testily to the side of her plate). Quinoa’s neutral taste makes it a good base for warm or cold salads or to combine with other foods, but it’s rather bland on its own. Millet, however, has a wonderfully nutty, slightly sweet flavor and its hard, round grains, which swell to three times their size when cooked, have satisfying heft.
I have purchased millet in the bulk section of Fred Meyer and QFC. You can also find millet at WinCo, New Seasons and Whole Foods, either in bulk or in a bag.
I should point out that millet is often called an “ancient grain,” but millet is not technically a grain. It’s a cereal, which means that it’s harvested from a plant in the grass family. (Grains can also include seeds harvested from grass plants, like wheat and oats, but more broadly include legumes, like chickpeas, lentils and peanuts. Botany is complicated.)