Millet Tabbouleh Salad

by Giada

Prep Time

15 minutes

Cook Time

30 minutes

Serves

4

Beginner

Photo Credit: Elizabeth Newman

Millet Tabbouleh Salad

Name: Millet Tabbouleh Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American Greek Italian
Ingredients: 1 cup raw millet; 1 cup chopped flat-leaf parsley (about 1 large bunch); 1/3 cup chopped fresh mint leaves; 1 shallot (chopped fine and rinsed under cold water); 1/2 cup peeled and diced English cucumber; 1/2 cup chopped strawberries; 1 1/2 teaspoons kosher salt; Juice of 1 lemon; 1/3 cup extra-virgin olive oil; Baby arugula (baby spinach, or baby kale (optional))

Millet is similar to quinoa, with small grains that cook up fluffy and separate, and like quinoa, it is a good source of protein as well as numerous minerals and vitamins. It's a great alternative to quinoa and brown rice if you've gotten into a bit of a grain rut. Here millet serves as a gluten-free alternative to bulgur wheat; it makes for a lighter, more refreshing tabbouleh. I also add strawberries, which, though quite nontraditional, provide a bit of sweetness and a pretty pop of color. To make it even more of a substantial entree salad, add bits of chicken or salmon. Of course, you can also serve it as a side to a simple summer meal.