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This tabouleh salad recipe uses millet which is a seed that is high in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. Millet and other whole grains have been shown to substantially lower risk for type 2 diabetes and help prevent breast cancer. It’s considered a good source of protein and is gluten-free. Traditional Tabouleh calls for bulgar wheat but I have been on a kick recently to reduce the gluten from my diet. Quinoa would be another great substitute here.
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Also try a piece of pan-seared Tempeh to add more texture and protein!
Ingredients
- 1 1/4 cups Millet
- 3 cups Water
- 1/4 tsp. salt
- 2 tbs. fresh lemon juice
- 1 tsp. minced garlic
- 1/2 cup extra virgin olive oil
- 1 large cucumber, seeded, halved and chopped into medium size pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup parsley, chopped
- 1/2 cup fresh mint, chopped
- 2 scallions, thinly sliced
Instructions
- Bring water to boil in a medium saucepan. Add Millet and reduce heat to low, cover and simmer for 20-25 minutes. Remove from heat and let stand covered for 5 minutes. Transfer to a bowl and allow to cool to room temperature.
- Whisk lemon juice and garlic in a bowl. Slowly whisk in olive oil and season with salt and pepper to taste
- Add 1/4 cup dressing to Millet and chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with millet, toss to coat. Finish with remaining dressing. Season with salt and pepper to taste.
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https://newsouthfoodcompany.com/millet-tabouleh-salad/
Adapted from Clean Cuisine and More and Cooking Quinoa.
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