Millet Greek Salad
Greek salad is one of my favorite salads so I decided to turn it into a meal with the addition of filling and healthy millet! It makes the absolute perfect lunch on a scorching summers day!
Millet Greek Salad
Greek salad is one of my favorite salads so I decided to turn it into a meal with the addition of filling and healthy millet! It makes the absolute perfect lunch on a scorching summers day!
METHOD Stovetop
DIET Vegan
Ingredients
- 1 1/2 cups of uncooked Millet
- 6 cups of Water
- 1/3 cup + 2 Tablespoons of Extra Virgin Olive oil
- 3-4 Tablespoons of Fresh Lemon juice (or Red wine vinegar)
- 2 teaspoons of Oregano
- 1-2 Garlic cloves, pressed
- Sea salt and black pepper, to taste
- 1 1/3 cups of diced Cucumber
- 1 1/2 cups of Grape tomatoes, sliced in half
- 1/2 cup of diced Red onion
- 3 cups of Chopped Romaine lettuce
Instructions
- Bring the water to a boil in a medium saucepan. Add millet and boil for 20 minutes. Drain well in a fine mesh strainer and transfer to a large bowl.
- While the millet is cooking, make the dressing: Whisk together the olive oil, lemon juice, oregano, garlic, salt and pepper and pour over millet while it is still warm. Mix well and set aside to cool.
- Once the millet has cooled, add remaining ingredients and toss well to mix. Taste for seasoning and place in the fridge at least 30 minutes before serving.
Nutrition
Calories: 319kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 20mgPotassium: 322mgFiber: 6gSugar: 2gVitamin A: 2391IUVitamin C: 11mgCalcium: 42mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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