Millet Quinoa Mediterranean Salad
Bright, nourishing, and bursting with flavor, this Millet Quinoa Mediterranean Salad is your new go-to recipe for a wholesome meal or side dish. Combining the nutty textures of millet and quinoa with the crisp freshness of cucumber, cherry tomatoes, and red bell pepper, this vibrant salad is elevated with the briny depth of kalamata olives and the creamy tang of crumbled feta. Fresh herbs like parsley and mint add a refreshing twist, while a zesty lemon-olive oil dressing ties everything together with a Mediterranean flair. Perfect for meal prep or entertaining, this gluten-free, protein-packed recipe is ready in just 40 minutes and can be served chilled or at room temperature. Whether you’re looking for a healthy lunch, a dinner party side, or a picnic addition, this salad delivers on flavor and nutrition!
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Recipe Information
Ingredients
- 0.5 cup millet
- 0.5 cup quinoa
- 2.5 cups water
- 1 medium cucumber, diced
- 1.5 cups cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 0.25 cup red onion, finely chopped
- 0.5 cup kalamata olives, sliced
- 0.5 cup feta cheese, crumbled
- 0.25 cup parsley, chopped
- 2 tablespoons mint leaves, chopped
- 3 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
Instructions
Rinse the millet and quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, bring 2.5 cups of water to a boil. Add the millet, reduce the heat to low, and simmer for 10 minutes.
After 10 minutes, add the quinoa to the saucepan with millet, stir gently, and cook for another 10 minutes until both grains are tender and the water is fully absorbed. Remove from heat, fluff with a fork, and let cool.
While the grains are cooling, prepare the vegetables. Dice the cucumber, cherry tomatoes, and red bell pepper. Finely chop the red onion. Slice the kalamata olives if they’re whole.
In a large mixing bowl, combine the cooled millet and quinoa with the cucumber, cherry tomatoes, red bell pepper, red onion, kalamata olives, parsley, and mint.
In a small bowl, whisk together the lemon juice, olive oil, garlic, dried oregano, salt, and black pepper to make the dressing.
Pour the dressing over the salad and toss gently to combine evenly.
Top the salad with crumbled feta cheese, giving it a final toss just before serving.
Serve chilled or at room temperature, and enjoy this delicious Mediterranean-inspired dish!
Nutrition Facts
Calories |
1807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 5637 mg | 245% | |
| Total Carbohydrate | 182.1 g | 66% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 19.9 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 923 mg | 71% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2164 mg | 46% | |
*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.
