Millet Tabbouleh – A Cool Summer Salad

by inspiredrd on July 7, 2011

Inspired by EA, aka “The Spicy RD“, I recently dipped into the bulk bin at Sprouts and came home with some millet.  Millet is a gluten-free ancient grain, typically grown for bird seed in the United States.  With 6 grams of protein per cup and a versatile flavor, this grain is not just for the birds!
Millet looks like little round seeds and is easy to cook with.  This tabbouleh recipe, adapted from Vegetarian Times, is a perfect cool salad for a hot summer day.  Double the recipe and eat if for lunch a few days in a row when it’s just too hot to eat anything else.  You can even put it on top of some fresh lettuce for more cool crunch.

Millet Tabbouleh
Ingredients:
-2 Tbsp. plus 1 tsp. olive oil, divided
-1/2 cup millet, rinsed and drained, plus 2 Tbsp kept dry and separate
-1 large tomato, diced
-1 medium cucumber, peeled, seeded and diced
-1 bunch green onions (or 1 large Mexican green onion), chopped
-1/4 cup chopped fresh cilantro
-1/2 lime, juiced
-1-2 Tbsp. Sriracha hot sauce (adjust based on personal preference)
-salt & pepper to taste
Directions:
-Heat 1 tsp. olive oil in medium saucepan over medium heat.  Add millet and toast for 3 to 4 minutes, until dry and fragrant.
-Add 4 cups water, cover, and bring to a boil.  Reduce heat and let simmer over medium-low for 15 minutes.  Drain, rinse under cold water, and drain again.
-Transfer millet to a large bowl and add tomato, cucumber, green onion, cilantro, lime juice and Sriracha.  Stir in remaining 2 Tbsp. olive oil and 2 Tbsp. dry uncooked millet.  Season with salt & pepper.
For more millet ideas, check out this post from The Spicy RD.
What is your favorite cool summer lunch?  Do you ever cook with ancient grains?


  • Kristen @ Swanky Dietitian

    Wow, this looks amazing! You know, I have never had millet! I need to try it out. Looks simple to make.

  • EA-The Spicy RD

    So happy to inspire the inspired RD! Your millet Tabbouleh looks fabulous and I love the addition of cilantro and Siracha (You know I like things spicy!) Thanks so much for sharing my millet post too :-)

  • Rebecca from Chow and Chatter

    wow this looks great I need to eat more like this :-)

  • Brittany

    This recipe looks delicious. I recently made a gluten free tabbouleh as well but subbed raw cauliflower for the grains.

    I'm glad Maddy from Love Grown Foods turned me on to you blog – I can't wait to read more!

  • Alysa

    Kristen, I hope you try this recipe. It's really easy!

    EA, thanks for the inspiration!

    Rebecca, thanks for the comment, I am so excited about your app update!

  • Alysa

    Brittany, thanks for stopping by. Maddy is the best!

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