Easy Summer Millet Salad
Easy Summer Millet Salad is an ancient grain gluten-free salad bursting with fresh heirloom tomatoes, cucumbers and a zippy lemon Za'atar dressing.
Servings: 6
Calories: 183kcal
Ingredients
- 1 cup Millet
- 2 cups Vegetable broth or water
- 2 cups Tomatoes
chopped - 1 cup Cucumbers
chopped - 2 tablespoons Olive oil
- 4 tablespoons Lemon juice
- 1 tablespoon Za'atar spice
- ½ cup Parsley
roughly chopped - Salt and pepper to taste
Instructions
- Toast millet in a dry pan over medium low heat until slightly golden and toasty. Add vegetable broth or water and cover and cook over a simmer for about 20 minutes or until aldente. Leave set for 10 minutes off the heat with the lid on. Allow to cool. (If in a rush, put in a bowl and in the freezer for about 5 minutes.)
- Add chopped tomatoes, cucumbers, olive oil, lemon juice, Za'atar, parsley and salt and pepper to taste. Toss until well combined. Enjoy!
Notes
- Feel free to substitute quinoa for the millet.
- Add a little fresh chopped garlic if desired.
- Adding a handful of garbanzo (chick peas) to this recipe is delicious.
- You can make the summer millet salad up to 24 hours in advance but do not add the lemon juice until just ready to serve.
- Can be stored in the refrigerator for up to 3 to 4 days if you store the salad and dressing in separate containers. Add the dressing when ready to serve.
Nutrition
Serving: 1side salad | Calories: 183kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 251mg | Fiber: 4g | Sugar: 2g | Vitamin A: 851IU | Vitamin C: 18mg | Calcium: 18mg | Iron: 1mg
