Time: 25-30 Minutes
9 Item Recipe
Naturally Vegan & Vegetarian
1 cup Cooked cooled Millet, rinsed and drained
1 1/2 Cups Tomatoes, diced
1 1/2 Cups Cucumbers, peeled, seeded, and diced
1 Cup Onions, chopped (white, yellow and red all work great)
½ cup lemon Juice
1/4 Cup Agave
Preheat skillet to medium heat, drizzle olive oil. Next take millet toasting it 3 to 4 minutes, until dry and fragrant. Take 6 cups water and add to toasted millet, covering and bringing to a boil. Reduce heat to medium cooking 15 minutes. Drain, rinse under cold water, and drain again until all water is removed.
In a large bowl take your cooked, cooled and drained millet, add in onions, cucumbers, and tomatoes. In a small cup or bowl make up your dressing adding 1/4 cup oil, mint, cilantro, lemon, agave, sea salt and pepper. Mix dressing until well distributed. Dress salad, tossing until well coated. Can serve room temperature or chill for nice cold salad.
Keep in mind the millet can be cooked to desired consistency. If you like it al dente 15 minutes is perfect. If you like it a bit softer you may want to cook it longer. Be careful not to cook it too long as at about 30 minutes it becomes a cereal like consistency, which is great for hot breakfast, but no so good for the salad. We used the millet in this to replicate the couscous texture in authentic middle eastern salad. For a spicy version you can add in your favorite hot sauce. If the texture is too dense for you simply substitute 1/2 the millet for quinoa. We like to do a half and half on this to get the nutritional diversity.
**If you are looking for anti-inflammatory food options, simply omit the night shade vegetables, in this case the tomatoes from the recipe**