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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
Ingredients2 c. dry millet¼ c. olive oil 2 tbsp. fresh lemon juice2 tbsp. raw apple cider vinegar1 tbsp. minced shallot2 tsp. dried oreganoHigh-quality sea salt, to taste1 tbsp. Dijon mustard1 c. chopped parsley ¼ c. chopped scallions1/3 c. kalamata olives, pitted and chopped1 c. chopped tomatoes1/3 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.
Buy Snyder’s book, The Beauty Detox Solution, online at amazon.com, $11. For more nutrition tips and recipes, go to kimberlysnyder.net.