Millet is a gluten-free grain that is rich in fiber, vitamins, and minerals. This recipe serves the millet on a bed of salad greens tossed in balsamic vinaigrette.
Salad Ingredients:
- 1 cup hulled millet seeds
- 2 cups gluten-free vegetable broth
- 1/4 teaspoon Himalayan salt
- 1 tablespoon coconut oil.
Vinaigrette Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons 100% pure maple syrup
- 1 large garlic clove minced
- 1/2 teaspoon Himalayan salt
- 1/2 teaspoon black pepper
Directions:
- Place the millet seeds in a large shallow pan with a lid, but don’t cover. Toast on medium heat for 2 minutes or until fragrant.
- Add the vegetable broth. Bring to a boil, add the salt, reduce heat, and then cover with a lid. Let simmer 15 minutes without lifting the lid. Remove from head and let sit an additional 10 minutes, then remove the lid. Fluff with a fork and set aside.
- Place the remaining salad ingredients into a large serving bowl. Set aside.
- In a small bowl whisk together the vinaigrette ingredients until emulsified. Pour a desired amount over the salad and toss to coat. Any remaining vinaigrette can be stored in a jar with a tight fitting lit for up to 3 days, for use in other recipes.
- Equally divide the salad between 4 salad plates, top each with a equal amounts of the cooked millet, and serve immediately. Millet contains protein, but for added protein serve with your favorite store-bought vegan and gluten-free chicken substitute*, cooked according to the package instructions.
Yield:
Makes 4 servings.
*Not all chicken substitutes are vegan and gluten free, so read the package carefully or call the manufacturer if in doubt. Also know that some chicken substitutes taste better than others. You might try Darling Plant Chicken Pieces.
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