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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.
http://spicesandspatulas.com/2015/08/02/millet-salad/ —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
- 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.
- Sauté onion in coconut oil until tender, then add to millet. Add zucchini, brussels sprouts, and chickpeas to millet.
- 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!
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash
- This recipe was entered in the contest for Your Best Recipe for Now and Later