When we first heard of millet, we thought it was birdseed. Turns out, it’s delicious, full of protein, gluten free, and filling. Here’s one way nutritionist Kimberly Snyder prepares it — perfect for a packed lunch.
Greek-Inspired Millet Salad
Serves four to six
2 c. dry millet
¼ c. olive oil
2 tbsp. fresh lemon juice
2 tbsp. raw apple cider vinegar
1 tbsp. minced shallot
2 tsp. dried oregano
High-quality sea salt, to taste
1 tbsp. Dijon mustard
1 c. chopped parsley
¼ c. chopped scallions
1/3 c. kalamata olives, pitted and chopped
1 c. chopped tomatoes
1/3 c. capers, drained
1. Soak millet overnight and rinse well. Prepare according to package directions. Strain, cool, and set aside.
2. Blend olive oil, lemon juice, vinegar, shallot, oregano, salt, and mustard until smooth.
3. Pour mixture over millet. Add parsley, scallion, olives, tomatoes, and capers. Stir and serve.