Millet Salad w/ Turmeric Vinaigrette

By • August 19, 2015 0 Comments

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Author Notes: This salad is one of my all-time favorites because of it's versatility. It's just as good hot at it is cold; a perfect side to bring to a summer barbeque or main dish to make tonight for dinner. You can even get really festive and change up the grains, veggies, and protein: quinoa, couscous, farro? How about black or kidney beans? And carrots or beets or sweet potatoes! Choose your own adventure: grain salad edition.
Rebecca Firkser


Serves 3-4 as main, 6-8 as side


  • 1 cup millet
  • 1/2 red onion, diced
  • 1 tablespoon coconut oil
  • 1 large zucchini, diced
  • ~10 brussels sprouts, sliced very thinly
  • 1 can chickpeas (reserving the water to do rad things with aquafaba)


  • 2 tablespoons grainy mustard
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 2 tablespoons apple cider vinegar
  • ~2 teaspoons fresh thyme
  • lots of freshly ground black pepper
  • tiny dollop maple syrup or honey
  • a good crack of red pepper flakes
  • 3 tablespoons olive oil
  1. Rinse the millet well and cook according to package directions (when in doubt, go with the ol’ 1:2 grain-water ratio. Bring to a boil, then simmer covered for 10-15 minutes, then turn off heat and let stand for 5ish minutes. Fluff with a fork and let cool.) Transfer to serving bowl.
  2. Sauté onion in coconut oil until tender, then add to millet. Add zucchini, brussels sprouts, and chickpeas to millet.
  3. Make the vinaigrette by combining all ingredients except the olive oil in a bowl. Slowly stream in the oil, whisking constantly. Pour over millet mixture and toss well. Serve at any temperature, depending on your preference!

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