Ingredients with Measurements:
- 1 cup millet
- 2 cups water
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/4 teaspoon black pepper
- 2 cups baby spinach leaves
- 1/2 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Rinse the millet in a fine mesh strainer and place it in a large pot with 2 cups of water and 1/2 teaspoon of salt.
2. Bring the water to a boil, then reduce the heat to low and cover the pot with a lid.
3. Simmer the millet for 20-25 minutes, or until all the water is absorbed and the millet is tender.
4. Remove the pot from the heat and let it sit covered for 5 minutes.
5. Fluff the millet with a fork and transfer it to a large mixing bowl.
6. In a separate bowl, whisk together the olive oil, lemon juice, and black pepper.
7. Pour the dressing over the millet and toss to coat.
8. Add the baby spinach, red onion, cucumber, cherry tomatoes, parsley, mint, and feta cheese to the bowl.
9. Toss everything together until the salad is evenly mixed.
10. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- N/A
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 8g
Substitutions for ingredients:
- Quinoa or couscous can be used instead of millet.
- Arugula or kale can be used instead of spinach.
- Red bell pepper or zucchini can be used instead of cucumber.
- Goat cheese or blue cheese can be used instead of feta cheese.
Variations:
- Add grilled chicken or shrimp for a heartier meal.
- Swap out the lemon juice for lime juice and add some diced avocado for a Mexican twist.
- Add some toasted pine nuts or almonds for extra crunch.
Tips and tricks:
- Be sure to rinse the millet before cooking to remove any debris or dirt.
- Let the millet sit covered for 5 minutes after cooking to allow it to absorb any remaining moisture.
- Use a sharp knife to chop the vegetables into small, uniform pieces for a more visually appealing salad.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the salad in a large, shallow bowl or on a platter for a beautiful presentation.
- Garnish with some extra fresh herbs or a sprinkle of paprika for added color.
Garnishes:
- Fresh herbs, such as parsley or mint
- Paprika
- Toasted nuts or seeds
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of crusty bread or pita chips.
Suggested side dishes:
- Hummus and pita bread
- Roasted vegetables
- Greek salad
Troubleshooting advice:
- If the millet is too dry, add a little extra olive oil or lemon juice to the dressing.
Food safety advice:
- Be sure to wash all vegetables thoroughly before using.
- Store any leftovers in the refrigerator and discard after 3 days.
Food history:
- Millet is a grain that has been cultivated for thousands of years and is a staple food in many parts of the world, including Africa and Asia.
Flavor profiles:
- This salad is light and refreshing, with a tangy dressing and fresh herbs.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish with dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A