Greek Millet Salad

Name: Greek Millet Salad
Yield: 6
Cuisine: Fusion
Ingredients: millet; stock; sweet yellow bell peppers; green bell peppers; red onion; cherry tomatoes; greek olives; feta cheese; olive oil, extra-virgin; lemon juice; dijon mustard; garlic cloves; black pepper

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.

Remove from the heat and fluff with a fork.

Next you need a few olives and some feta cheese.

A few fresh basil and oregano leaves. Finely chop them.

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

Amount	Measure	Ingredient	Features
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	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	millet
710	ml	stock chicken or vegetable, prefer low salt
1	each	sweet yellow bell peppers dice into small cubes
1	each	green bell peppers dice into small cubes
1	medium	red onion dice into small cubes
473	ml	cherry tomatoes halved, or 3 each roma tomates, diced	*
6	each	greek olives thinly sliced, or more as needed	*
118	ml	feta cheese crumbled

Dressing:
60	ml	olive oil, extra-virgin
30	ml	lemon juice fresh, or to taste
7.5	ml	dijon mustard or to taste
1	small	garlic cloves minced, optional	*
1	x	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.

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.