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.
Millet Tabbouleh Salad
- 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)
- Place the millet in a saucepan with 2 cups lightly salted water and bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer the millet for 20 minutes. Remove from the heat and let stand for 10 minutes, then fluff with a fork. Let cool.
- Place 1 cup of the cooked millet in a medium bowl and reserve the rest for another use (cooked millet can be frozen for up to 2 months). Add the parsley, mint, shallot, cucumber and strawberries. Season with the salt, lemon juice, and olive oil. Mix well to coat evenly. Serve over greens, if desired.