Millet with Baby Spinach Side Dish or Warm Salad
Elevate your meal with this wholesome and vibrant Millet with Baby Spinach Side Dish or Warm Salad! This nutritious recipe combines fluffy, tender millet cooked in vegetable broth with sautéed onions, garlic, and wilted baby spinach, offering a delightful balance of earthy and fresh flavors. A splash of zesty lemon juice brightens the dish, while optional red chili flakes add a subtle kick for spice lovers. Garnished with toasted sunflower seeds for added crunch, this versatile dish works beautifully as a hearty side or a satisfying warm salad. Perfect for any occasion, it’s quick to prepare, gluten-free, and packed with plant-based goodness—ideal for busy weeknights or as part of a healthy meal plan!
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Recipe Information
Ingredients
- 1 cup millet
- 2 cups vegetable broth (or water)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups baby spinach
- 1 tablespoon lemon juice
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 0.25 teaspoons red chili flakes (optional)
- 2 tablespoons toasted sunflower seeds (optional, for garnish)
Instructions
Rinse the millet thoroughly under cold running water using a fine-mesh sieve.
In a medium-sized saucepan, combine the millet and vegetable broth (or water). Bring to a boil over medium-high heat.
Reduce the heat to low and cover the saucepan. Let the millet simmer for about 15 minutes, or until the liquid is absorbed and the millet is tender.
Remove the saucepan from heat, fluff the millet with a fork, and set it aside with the lid slightly ajar to release steam.
In a large skillet, heat the olive oil over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
Add the baby spinach to the skillet, stirring gently to wilt the leaves. Cook for about 2 minutes, or until the spinach has reduced in volume.
Stir the cooked millet into the skillet, mixing well to combine with the spinach mixture.
Drizzle the lemon juice over the mixture and season with salt, black pepper, and red chili flakes (if using). Adjust the seasoning to taste.
Transfer the dish to a serving bowl and garnish with toasted sunflower seeds, if desired.
Serve warm as a side dish or a hearty warm salad. Enjoy!
Nutrition Facts
Calories |
1352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3634 mg | 158% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 8.7 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 967 mg | 21% | |
*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.
