Best 2 Toasted Millet Salad Recipes

Toasted millet salad is a delectable and nutritious dish that combines the nutty flavor of toasted millet with a variety of fresh and flavorful ingredients. This salad is a versatile dish that can be served as a main course, a side dish, or as part of a buffet. Toasting the millet prior to cooking adds a lovely depth of flavor and texture, while the addition of fresh vegetables, herbs, and a tangy dressing brings everything together to create a salad that is both satisfying and refreshing. Whether you are looking for a gluten-free, vegan, or simply a delicious and healthy meal, toasted millet salad is an excellent choice.

Here are our top 2 tried and tested recipes!

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON

Toasted Millet Salad With Cucumber, Avocado and Lemon image

Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.

Provided by Yewande Komolafe

Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup millet or other grains, such as barley, farro, brown rice or kasha
Kosher salt
1/4 cup olive oil
1 tablespoon lemon zest plus 1/4 cup juice
1 tablespoon honey
Black pepper
1 pound English or Persian cucumbers, quartered lengthwise into 1/2-inch spears, then cut crosswise into 2-inch pieces
1 packed cup mint leaves
1/4 cup sliced almonds (optional)
1 avocado, pitted and sliced into quarters

Steps:

To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.

TOASTED MILLET SALAD

Toasted Millet Salad image

Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.

Provided by Sharon123

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil, plus
2 tablespoons olive oil
1 cup millet
1/2 lb boneless skinless salmon fillet
1 teaspoon soy sauce, plus
1 tablespoon soy sauce
2 cups snow peas, trimmed
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated
1 teaspoon garlic, minced
1/4 teaspoon salt
1/2 cup scallion, finely chopped
1/2 cup red bell pepper, finely chopped

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!

Tips:

To save time, cook the millet ahead of time and store it in the refrigerator for up to 3 days.
If you don't have fresh herbs on hand, you can use dried herbs instead. Just use about 1/3 of the amount of dried herbs that you would use fresh.
Feel free to add other vegetables to this salad, such as diced cucumbers, bell peppers, or tomatoes.
If you're looking for a vegan version of this salad, you can omit the feta cheese.
This salad is a great make-ahead meal. Simply prepare the salad ahead of time and store it in the refrigerator for up to 3 days. When you're ready to serve, just bring the salad to room temperature.

Conclusion:

This toasted millet salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a healthy and satisfying meal, give this toasted millet salad a try.