1/2 cup millet
1 cup water
1/4 cup lemon juice
2 Tbsp. olive oil
1 tsp. fine sea salt
1/4 tsp. ground black pepper
1 1/2 cup fresh parsley, finely chopped
1 English cucumber, diced
1 cup cherry tomatoes, diced
6 green onions, chopped
1/4 cup fresh mint, finely chopped

Combine the millet and water in a pot, and heat to a boil over high heat. Once boiling, reduce the heat to low, cover and let simmer until the millet is cooked and has absorbed all the water. Let cool. To a small bowl, add lemon juice, olive oil, sea salt, and black pepper. Whisk well and set to the side. To a bowl, add the cooled millet, parsley, cucumber, tomatoes, green onions, and mint. Stir well. Add the dressing, and stir until well combined. Cover and refrigerate about an hour, or until chilled. You can eat this right away, but if you let it chill for a while, the flavors will mix and taste even better. Serve with romaine lettuce, or gluten-free pita or flat bread. It is also really good with chickpeas or hummus. Makes about 4 cups.

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Tags : Cookingdairy freeDIYFoodgluten freeGlutenfreeHealthHomeHomemadelifestylemilletparsleyPlantBasedRecipeSaladsomething vegansomethingvegantabboulehVEGANVegetarian

The author Elizabeth

Blogger, Runner, Electro Producer, Man of Winter, Syndicate Aggregator. Never swallow watermelon seeds, they grow inside you.


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