Author Notes
This salad was inspired by a trip to Whole Foods Market for lunch. I wandered around and around the prepared foods counter until I finally settled on the salad with raisins. Immediately, I knew I needed to recreate the recipe. I changed the ingredients up a bit by using millet and adding the summer squash. If you do not have millet, feel free to substitute quinoa or couscous. Don’t skip the raisins; they add the perfect counter balance to the Middle Eastern-inspired spices. —Rebecca Fallihee | GUTSy Performance Nutrition
Ingredients
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juice of 1/2 a lemon
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1 1/2 tablespoons
olive oil plus more for saute pan
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1/2 tablespoon
honey plus 1 tsp.
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1/8 teaspoon
ground allspice
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1/4 teaspoon
paprika
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1/8 teaspoon
cumin
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1/8 teaspoon
ground coriander
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1
garlic clove, crushed
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1/4 teaspoon
sea salt
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3/4 cup
millet, uncooked
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1 1/2 cups
water or vegetable broth
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1/2
red bell pepper, diced
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1
medium zucchini, diced
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1
small yellow summer squash, diced
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1/4 cup
raisins
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1/4 cup
golden raisins
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ground black pepper, to taste
Directions
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To begin, bring water and bouillon powder in heavy saucepan to a boil. When boiling, gently stir in millet and cover with a lid. Lower heat to simmer and cook for 15 minutes. When done, set aside.
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While grain is cooking, stir together the lemon juice, honey, olive oil, spices, and garlic. Set aside.
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Dice onion, bell pepper, and summer squashes into a medium dice. Heat a large saute pan over medium-high. Pour in enough olive oil to lightly coat bottom of pan. When hot, add the onion, and saute for 15-20 minutes, until slightly caramelized. After about 15 minutes, stir in the bell pepper. Add a dash of water and remaining honey to sweeten and help caramelize.
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When onions are sweet and golden, stir in the zucchini, summer squash, and raisins. Saute for 5-10 more minutes until squash is slightly soft. Stir in the cooked millet and the dressing. Adjust seasoning with pepper and spices to taste.
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