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Tomato, Basil & Millet Salad

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Tomato, Basil and Millet Salad

Brought this salad to a pot luck recently, everyone raved about it. It was easy, simple, refreshing and delicious.

 

Yield

6 servings

Prep

10 min

Cook

30 min

Ready

45 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 cup millet
uncooked, rinsed and drained
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3 cups stock
vegetable or chicken
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15 ounces chickpeas (garbanzo beans)
1 can, rinsed and drained
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1 cup scallions, spring or green onions
chopped
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cup basil
thinly sliced
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3 ½ tablespoons olive oil, extra-virgin
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2 ½ tablespoons balsamic vinegar
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salt and black pepper
to taste
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1 pint cherry tomatoes
halved
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6 large lettuce leaves
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Ingredients

Amount Measure Ingredient Features
237 ml millet
uncooked, rinsed and drained
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7.1E+2 ml stock
vegetable or chicken
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433.5 ml/g chickpeas (garbanzo beans)
1 can, rinsed and drained
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237 ml scallions, spring or green onions
chopped
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79 ml basil
thinly sliced
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53 ml olive oil, extra-virgin
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38 ml balsamic vinegar
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1 x salt and black pepper
to taste
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473 ml cherry tomatoes
halved
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6 large lettuce leaves
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Directions

Toast millet in a large skillet over medium heat, stirring frequently, until fragrant and just golden brown, 3 to 5 minutes.

Remove skillet from heat and slowly pour in broth.

Return to heat and bring to a boil over medium high heat.

Reduce heat to medium low, cover and simmer until liquid is absorbed and millet is cooked and tender, 25 to 30 minutes.

Remove from the heat and set aside to allow to stand, covered, for another 5 minutes.

Transfer millet to a large bowl, fluff with a fork and set aside to let cool.

Stir in chickpeas, green onions and basil, toss gently and set aside.

In a small bowl, add oil, vinegar, salt and pepper, and whisk until well mixed.

Then pour dressing over millet mixture and toss to evenly coat.

Stir in tomatoes, then arrange salad over lettuce leaves.

Serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 261g (9.2 oz)
Amount per Serving
Calories 31230% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 618mg 26%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 26%
Sugars g
Protein 20g
Vitamin A 4% Vitamin C 10%
Calcium 5% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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