Favorite Millet Salad

With this recipe I used what I had picked up from the Farmers Market. I will write alternative ingredients alongside in case you want to make your own variation.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4 medium salads or 8 side salads

Ingredients:

-1 cup uncooked Millet (or Quinoa)

-2 cups Chicken Bone Broth (or Water) I prefer bone broth for not only flavor but also health benefits

-1 can (15oz) Navy Beans (or Chickpeas)

-1 medium Zucchini, chopped (or Cucumber) Cucumber would be tasty but again, I used what I had on me

-1 medium Orange Bell Pepper, chopped

-3/4 cup chopped red onion

-1 cup finely chopped Basil (or Parsley) I think Basil has a better, more robust flavor

-1/2 cup Microgreens (I used a combination of Cabbage, Broccoli, Radish and Mustard)

-1/4 cup Lemon Olive Oil (you could also use our Garlic, Basil, or Arbequina Olive Oil)

-1/4 cup Lemon Juice (from 2 to 3 Lemons)

-1 tblsp Red Wine Vinegar (which we have at the shop ;))

-2 Garlic Cloves, minced

-1/2 tsp Sea Salt (I used Black Cypress Flake)

-Freshly ground Black Peppercorn to taste

Instructions:

1: To Cook Millet: Bring broth to a boil in a medium size pot over medium-high heat. Add millet, cover, reduce heat to medium-low and simmer until all broth is absorbed, about 20 minutes.

2: In a large serving bowl, combine the beans, zucchini, bell pepper, onion, basil and microgreens. Set aside.

3: In a small bowl, combine olive oil, lemon juice, vinegar, garlic and salt. Whisk until blended, then set aside.

4: Once millet is mostly cool, add it to the serving bowl, and drizzle dressing on top. Toss until combined. Season with black pepper and add an extra pinch of salt if necessary. For best flavor, let the salad rest for 5 to 10 minutes before serving.

Next time I may add some crumbled feta cheese on top. I think that would be a tasty add on.