Yes, millet! Have you cooked with it yet?
I’m all about these grain-like seeds. Like quinoa, millet is a seed that cooks like a grain, and because it’s a seed, packs a pretty good protein punch. It’s nutty and delicious and perfect for a summery grain salad like this!
Ideally, your summery veggies are grilled in this salad, but if you’re like me and don’t have access to a barbecue, roasting them in the oven is just fine (even for the corn!)
This salad comes together super easily. Just grill/roast the veggies, cook the millet (both of those things only take about 20 minutes) and then toss together with a tangy red wine vinaigrette. Done!
You could eat this on it’s own, or as a side dish, or even add some chickpeas to amp up the protein.
Makes 4-5 servings
1 cup millet
2 cups grape tomatoes
1 ear corn
sea salt and black pepper
1/4 cup red wine vinegar
pinch sea salt
1 tsp honey
1/3 cup olive oil
Preheat grill (or oven to 425). Chop zucchini, and halve tomatoes. Toss with olive oil, salt, and pepper. Roast 15 minutes in oven, or grill until nicely grill-marked. For corn, remove husk and silk. Drizzle with olive oil, season with salt and pepper, and wrap in aluminium foil. Roast or grill about 20 minutes. Let cool and then use a sharp knife to cut corn from husk.
While veggies grill, cook millet. Combine millet with 2 cups water and a pinch of salt. Bring to a boil, reduce to a simmer, and cook until water has absorbed, about 15-20 minutes. Fluff with a fork.
To make dressing, whisk red wine vinegar, salt, honey, and pepper. Whisk in olive oil.
Toss millet with cooked veggies and dressing. Serve!