Tuesday, May 29, 2012
Anyway, today's offering is of the foodie variety. As we head into summer, I try to come up with yummy, make ahead salads to keep on hand. I throw together some veg, grain and protein for a well rounded, healthy nosh. I thought I'd share a recipe for a Millet and vegetable salad that makes a lovely side dish, or if you are like me, you might like to eat it as a meal for lunch, or a late afternoon snack when you could use a little boost.
Millet seems to be a grain that has fallen out of fashion a little here in the US; I recall it being a big deal in the late 70's health food circuit. I keep it on hand for breads and cereal mostly, but it makes a wonderful grain for salad as well.
Broccoli, Cauliflower, Chickpea and Millet Salad with Tahini-Lemon Dressing
1 c millet
2 c water
1/2 head broccoli, broken into florets
1/2 head small cauliflower cut into florets
1 can chickpeas, drained & rinsed
3-4 scallions chopped
zest of 1 lemon
1 garlic clove, minced
3 T tahini
4 T olive oil
2 T hot water (more if necessary)
juice from 1 lemon
salt & pepper
*1-2 T almond butter or peanut butter (optional)
Toast millet in a small saucepan on medium heat, stirring often, until it starts to crackle. Add water, cover and bring to a boil. Reduce heat and let simmer until all of the water is absorbed.
Add half of the dressing to the millet mixture and toss until incorporated.
You can add a base of baby greens with the salad and serve with a lemon wedge. Drizzle some of the remaining dressing over the top. I found it quite good with a dollop of plain yogurt on top too!