So, September has officially arrived. The temperature has dropped ever so slightly and talk of pumpkin spice (everything) is in the air. The official start to Autumn is right around the corner and to be honest, we are looking forward to the change. If you’ve got kids you know its back to school time which is great (yay routine!) and a bummer (ugh, routine). Or maybe you’re heading back to school yourself (if so, bravo for teachers and students alike!). Either way, the time for leisurely dinners is beyond us.. weeknight meals need to be fast, convenient and healthy. This simple salad to the rescue! It requires minimal prep time, can be made in large quantities to be eaten as a meal or a side dish for days. It also travels really well which is great as a healthy meal on the go (desktop picnic style lunch, anyone?)
You may recognize millet as the main ingredient in bird and livestock feed, but its so much more than that. Don’t go tasting your birdseed though (that’s just weird), millet reserved for human consumption has the the outer, indigestible hull removed. There are a few varieties of millet, we used this one for this recipe. Interest in the seed (its not a grain) has been growing, especially in the gluten free community. Millet is nutritious; it contains magnesium, B vitamins and fiber, and is alkaline which makes it easy to digest. We know cilantro is hit or miss for people, but give it a go as it works so well in this recipe. The herb is a source of minerals like potassium, calcium, manganese, iron, and magnesium as well as Vitamins A & C. Accepting the impending seasonal change we have incorporated pumpkin seeds into this salad. Pumpkin seeds are a good source of magnesium and also contain protein.
Whether you’re looking to bring an interesting dish to a labor day picnic or just looking for a quick weeknight meal (and lunch the next day) this salad brings it all to the table!
Cilantro-Lime Millet Salad
gluten free, soy free, vegan
1 cup millet
2 cups water
⅓ cup cilantro
¼ cup pepitas (pumpkin seeds)
1 tablespoon olive oil
salt and pepper to taste
Add millet to a small pot of boiling water. Reduce heat to low and simmer until all water is absorbed, about 20 minutes. Meanwhile, destem cilantro and rough chop the leaves. When millet is ready, add cilantro and pepitas. Slice the lime in half and squeeze over millet. Add your tablespoon of olive oil, salt and pepper to taste, and stir until evenly combined. Add more lime juice is if you like that extra tang. This millet salad is a great accompaniment to so many different meals. Serve this as a side to tacos, or with your labor day barbeque, or just snack on it solo for a delicious and nutritious meal! Oh, and don’t forget to add avocado on top because….avocado.