NUTTY, MINTY MILLET SALAD
Made with caramelized onions and mixed with fresh spinach, mint, red bell pepper,
almonds, feta, green onions
and sliced grapes.
Caramelized onions lend a NATURAL SWEETNESS to this HIGH-FIBRE-GLUTEN-FREE-millet-bowl of goodness.
The almonds give you crunch, PROTEIN and HEALTHY FATS
The fresh mint stimulates DIGESTION
The cinnamon gives your METABOLISM and boost
The veggies give you the VITAMINS you need. Oh, and it tastes REALLY YUMMY!! 😋
You KNOW you want to eat this!!
FOR THE MILLET
🌿 2 TBSP coconut oil (or any plant-based oil)
🌿 1 yellow onion, finely diced
🌿 1 clove garlic, minced
🌿 1 packet TASTE OF LEBANON spice blend
🌿 1 ½ cup (270 g) millet (gierst for the Dutchies)
🌿 1 tsp salt
🌿 3 cups (720 ml) water
FOR THE SALAD
🌿 2 cups chopped spinach leaves, chopped
🌿 1 red bell pepper, diced
🌿 ½ cup (15 g) fresh mint, finely chopped
🌿 ½ cup (70 g) almonds, coarsely chopped
🌿 4-6 TBSP (60-90 ml) olive oil
🌿 2 TBSP (30 ml) balsamic vinegar,
🌿 Sliced seedless grapes
🌿 Feta cheese
🌿 Sliced green onion
COOK THE MILLET
1) Heat a pot over medium heat. Add coconut oil and onion, and cook 10 minutes to let the onions caramelize and become sweet. Stir occasionally.
2) Add garlic and cook one minute to brown it a bit
3) Add millet and LEBANON spice blend, stir to coat millet in the onions & spices
4) Add salt and water, bring to a boil, then reduce heat to low and simmer covered for 30-40 min, or until all water is absorbed and the millet is softened. Stir occasionally.
ASSEMBLE THE SALAD
5) Fluff cooked millet with a fork (it will clump a little…so the fork is useful), transfer it to a large bowl and let cool 10-15 min.
6) Add spinach, red bell pepper, mint, and almonds, drizzle with the oil and vinegar and mix well. Further season with salt to taste.
7) Top with feta, grapes and green onions as desired
This is a meal on it's own, but also makes a nice side dish next to chicken, pork, beef or lamb.
Recipe & Photo Credit: Cathy Menees
If you can't find millet, then use bulgur or quinoa, and just adjust the cooking times according to directions on package.
The leftovers keep well for up to 4 days so you can get 4 great meals for the week with this recipe.
I noticed that I lost about ½ of the weight of the packet of mint when I stripped the leaves from the stems. So for planning, you want to buy about 30g of mint to end of with 15g of leaves for chopping.