Millet is a Beauty Detox grain because it is gluten-free, is packed with minerals such as calcium, magnesium and manganese, and is a great source of plant-based protein.
It supplies B1 which is important for energy and a healthy nervous system, and is rich in fiber.
Greek-Inspired Millet Salad Recipe
(Makes 6+ servings)
Author: Kimberly Snyder
Ingredients
- Base:
- 2 cups dry millet
- ⅓ cup pitted and chopped Kalamata olives
- ⅓ cup drainer capers
- ¼ cup scallions
- ¾ cup chopped parsley
- 1 cup chopped tomatoes
- ½ cup chopped purple cabbage
- Dressing:
- 2 Tbs. fresh lemon juice
- 1 Tbs. Dijon mustard
- 2 Tbs. raw apple cider vinegar
- 1 Tbs minced shallot
- 2 tsp. dried oregano
- ¼ cup olive oil
- High quality sea salt, to taste
Instructions
- Pre-Prep: Be sure to soak the millet overnight in water and rinse well before using.
- In a saucepan over high heat, bring the water to a boil. Reduce heat, then add the millet and simmer until the millet has cooked to a softer texture- around 15-20 minutes. Pour through a strainer and set to the side to cool down.
- Blend all the dressing ingredients together until smooth in a blender, or simply add them to a bowl and whisk well with a fork.
- Add the millet to a large mixing bowl, then pour the dressing on top, and add the olives, capers, scallions, parsley, tomatoes and purple cabbage. Mix well and enjoy your delicious meal that will evoke memories or images of the beautiful Mediterranean part of the world!
To Your Health!
Love,
Kimberly
Yum!! looks so good. hubby and I are trying millet for the first time tonight, and yes i will use this recipe.
thank you for all that you do, I just read your book and started my green drinks 3 days ago and started plant based grain free diet today with hopes to get rid of my psoriasis which has taken over my life for 31 yrs.
please keep sharing your wonderful recipes
So glad to see more recipes being added to your site. Thank you for helping me add variety to my meals while staying healthy!!
I am trying loose tummy weight any idea please I do have a tablespoon chia seed every day
How much water do I use?
Is millet the same as millet meal?
Hi Kimberly! Thank you so much for your book and recipes! I do GGS every day and it has helped me to lose some pounds and feel overall healthier! I am making some of the grain recipes with the millet and the quinoa, but my grains keep coming out mushy when soaked overnight and don’t know how to make them more fluffy like when I haven’t soaked them. Is this just how they will be? I’m also not sure what kind of strainer to use since the grains are sooo small. Thank you!
I appreciate your help!!
Hi Cynthia! I had the same problem. I used less water the next time and it turned out perfectly. Hope this helps!
Recently I tried millet for the first time, and I have to say, it tastes like yellow cheese! Thick, rich texture, yellowish color and a strong cheese scent and taste. To me, that wasn’t such good news since I’ve been vegan for so long that I now dislike that taste… But to someone else out there, I’m sure that might be just the cheap vegan cheese substitute they’ve been looking for.
And because of its strong flavor, I think the mustard, lemon juice, tomatoes and other strong-tasting condiments should go perfectly with it. I’ll give it a try!
I just made this and it smells delicious! I can’t wait to try it!!
I know it says the servings are 6+. Has anyone figured out how much for each serving? I know I will eat too much if I don’t measure :)