Vegan Greek Millet Salad
Serve up this vegan Greek millet salad as a meal or side dish. The millet is a great source of heartiness and energizing nutrition too. This easy millet salad makes a perfectly refreshing summer lunch and is ready in 30 minutes!
Servings: 6 servings
Calories: 319kcal
Ingredients
- 1 ½ cups of uncooked Millet
- 6 cups of water
- ⅓ cup of extra virgin olive oil
- 3-4 Tablespoons of fresh lemon juice (or Red wine vinegar)
- 2 teaspoons of dried oregano
- 1-2 Garlic cloves, pressed
- Sea salt and black pepper, to taste
- 1 ⅓ cups of diced cucumber
- 1 ½ cups of cherry or grape tomatoes, halved
- ½ cup of diced red onion
- 3 cups of 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
- Chop up the lettuce into small pieces so it mixes well with the millet and other veggies.
- 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.
Nutrition
Calories: 319kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 20mg | Potassium: 322mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2391IU | Vitamin C: 11mg | Calcium: 42mg | Iron: 2mg
