Serve up this 30 minute hearty vegan Greek salad as a meal or side dish! Adding the millet into the recipe makes the salad more filling and of course nutritious too.
3-4Tablespoonsof fresh lemon juice (or Red wine vinegar)
2teaspoonsof dried oregano
1-2Garlic cloves, pressed
Sea salt and black pepper, to taste
1 ⅓ cupsof diced cucumber
1 ½ cupsof cherry or grape tomatoes, halved
½ cupof diced red onion
3cupsof Chopped Romaine lettuce
Instructions
Bring the water to a boil in a medium saucepan. Add the 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.
Notes
Add the dressing to the millet while it's still warm. The warm millet soaks up all the flavors of the dressing better than when it's cold.
Let millet salad sit before serving. This gives it a chance for all the flavors to meld together.