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Greek Millet Salad

 
Greek Millet Salad
781

A simply delicious millet salad. It's quick, easy, tasty and healthy.

Yield

6

servings

Prep

10

min

Cook

40

min

Ready

50

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 cup millet
3 cups stock
chicken or vegetable, prefer low salt
1 sweet yellow bell peppers
dice into small cubes
1 green bell peppers
dice into small cubes
1 medium red onion
dice into small cubes
1 pint cherry tomatoes
halved, or 3 each roma tomates, diced
*
6 greek olives
thinly sliced, or more as needed
*
½ cup feta cheese
crumbled
Dressing:
4 tablespoons olive oil, extra-virgin
2 tablespoons lemon juice
fresh, or to taste
½ tablespoon dijon mustard
or to taste
1 small garlic cloves
minced, optional
*
black pepper
to taste
*

Directions

Toast the millet in a large nonstick skillet over medium heat until slightly golden and brown, 5 to 7 minutes.

First toast the millet in a large nonstick skillet over medium heat.
Until slightly golden and brown, 5 to 7 minutes.

Transfer the toasted millet into a pot with the broth. Bring to a boil, reduce the heat to low and let simmer for about 35 minutes until the broth is absorbed. Remove from the heat and fluff with a fork.

Transfer the toasted millet into a pot with the broth.
Remove from the heat and fluff with a fork.

While the millet is cooking, add all the dressing ingredients into a small bowl, and whisk until well blended.

Next prepare the dressing.
Whisking...

Mix together all the cubed vegetables, tomatoes, olives and feta cheese in a large bowl.

Meanwhile prepare the vegetables.
Chop them up...

Next you need a few olives and some feta cheese.
A few fresh basil and oregano leaves. Finely chop them.
Dice the tomatoes.
Mix them up...

Add the cooked millet, pour in the dressing, and gently stir until well combined. Serve warm, at room temperature or chilled.

Pour the dressing into the bowl.
Time to enjoy it.

Note:

The salad can be made in advance and let chill in the frige for a few hours.

 

* not incl. in nutrient facts

Reviews

+1

about 6 years

Very well balanced. Toasting the millet in the pan definitely brought lots of flaovr. Sweet bell peppers and onions gave the salad crunchy texture and sweet yet refreshing taste. Simply tasty dressing, olives and feta cheese made the salad achieve to the delicious level. The leftover I just had it minutes ago for my lunch was even better after the whole night marrying.

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Comments

Navin
Walnut, United States
 about 1 year ago

GREAT, LIKE YOUR VEG. RECipes.

happyzhangbo
Toronto , Ontario, Canada
 about 1 year ago

Thanks, Navin! Glad to hear that you like my vegetarian recipes. Happy Cooking :-)

Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 28643% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 549mg 23%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 16%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 130%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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