Warm Millet Salad. Gluten-free, No Added Oil.

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan

This recipe was borne out of necessity. I had very little in the refrigerator and a dinner date (with my husband, of course!) breathing down my neck. From the refrigerator I scared up a zucchini, cherry tomatoes, lemon, cilantro and parsley. I grabbed an onion and some garlic (because I always grab an onion and some garlic): it was starting to feel like the beginnings of a Middle Eastern kind of dish… But I needed a starch or grain of some kind to pull it all together. I pondered the quinoa in a jar on my pantry shelf and rejected it. Amaranth? Nope. Couscous? Nah. Hmmm, what about that neglected jar of millet? That felt just about right – and we were off. Paired with steamed veggies, spicy sautéed greens, and/or a more substantial “main,” this warm salad brightens up dinner or lunch. 

I made this a meal by serving it with easy and yummy Falafel With A Twist from Oh She Glows and the wonderful (also quite easy!) Puffy Restaurant-Style Naan from Vegan Richa’s Indian Kitchen. If you make Richa’s recipe, definitely sprinkle on the nigella seeds – they are so perfect on this bread.

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan


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Warm Millet Salad

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  • Author: Annie
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35


A quick, easy and flavorful side or main dish when served with falafel or marinated, baked tofu. No added oil here – and gluten-free, too!


  • 1 clove garlic, minced
  • 1/2 of a small onion, finely chopped
  • 12 cups low sodium vegetable broth
  • 1/2 cup millet
  • 1 medium-sized zucchini, cut into chunks
  • juice + zest of 1 lemon
  • 1/2 cup Kalamata olives, chopped
  • 1 cup cherry tomatoes, left whole or cut in half
  • 1 tbsp. tahini
  • 1/2 cup cilantro, chopped
  • 1/2 cup parsley, chopped
  • pinch ground black pepper


  1. Add a splash of water (or broth) and sauté garlic and onion over medium heat in a saucepan until onion is translucent. Stir in the millet and cook for another minute or two. Add the vegetable broth and zucchini, bring to a boil, then turn down the heat. Cover the pan and simmer the millet for about 25 minutes, or until tender but not mushy.
  2. Remove from the heat and stir in the tahini and the remaining ingredients. Serve with additional lemon, sliced cucumbers, and warm pita bread.


  • Serving Size: 2
  • Calories: 342
  • Sugar: 7
  • Sodium: 928
  • Fat: 11
  • Saturated Fat: 2
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 55
  • Protein: 11
  • Cholesterol: 0

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan

Gluten-free, Oil-free Warm Millet Salad by An Unrefined Vegan

16 thoughts on “Warm Millet Salad. Gluten-free, No Added Oil.

  1. Pingback: Warm Millet Salad. Gluten-free, No Added Oil. | Harvey Diamond Fan Page

  2. Angela McKee

    Date night or solo that looks like a perfect meal to me. I could eat that whole dish of falafel too
    I’ve never used millet as the only grain in a recipe, just sprouted some for a loaf of bread.
    Would it work at room temp if I took a bowl on the road with me?

  3. Pingback: Vegan News You Can Use (5/22/16) - JL Goes Vegan

  4. The Primitive Palate

    This almost looks like scrambled eggs! I’m gonna try making this for breakfast 🙂 My husband and I have been on a low-carb diet for so long and I just feel gross. So I am transitioning to a vegan diet that is still lower-glycemic to keep my blood sugars in check….as well just learning that eating so much meat/dairy/eggs wastes SO MUCH water and natural resources!

    1. An Unrefined Vegan Post author

      You’re right! It does look like scrambled eggs :-)! Probably could be modified to have a more eggy/breakfast taste, too. Best of luck w/ your transition to a vegan/plant-based diet. It’s been such a wonderful lifestyle for me and my husband – no regrets!


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