Hot Millet Salad
Warm, wholesome, and packed with vibrant flavors, this Hot Millet Salad is the perfect blend of nutrition and comfort. Featuring fluffy, nutty millet as the base, this hearty dish is elevated with sautéed red bell peppers, zucchini, red onion, and tender baby spinach, all brought together by a zesty homemade lemon-Dijon vinaigrette. Topped with a sprinkle of fresh parsley and optional crumbled feta, this salad is a nutrient-dense meal that’s both satisfying and versatile. Ready in just 40 minutes, it’s a delightful choice for a quick lunch, light dinner, or even a side dish at your next gathering. Gluten-free and loaded with fresh vegetables, this recipe is a beautiful balance of earthy grains and bright flavors that will keep you coming back for more!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups water
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 2 cups baby spinach, chopped
- 1 red onion, finely diced
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 cup feta cheese, crumbled (optional)
Instructions
Rinse the millet under cold water and drain well.
In a medium saucepan, combine the millet and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the millet absorbs the water. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.
While the millet is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender but still crisp.
Add the chopped baby spinach to the skillet and cook for another 2-3 minutes, stirring frequently, until the spinach wilts.
In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.
In a large mixing bowl, combine the cooked millet, sautéed vegetables, and vinaigrette. Mix well to evenly coat everything.
Garnish with fresh parsley and optional crumbled feta cheese, if using. Serve warm and enjoy!
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 219.8 g | 80% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 22.9 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
