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Warm Millet Salad

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

Description

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!


Scale

Ingredients

  • 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

Instructions

  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.


Nutrition

  • 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