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Greek Millet Salad

By July 28, 2013May 30th, 2015Gluten Free, Grains, Lunch, Recipes, Salads

Millet is a grain like seed perfect for making a grain salad. Grain salads are ideal for the summer. They can be brought to the beach or picnic since they hold for a few hours without refrigeration. I like to make up a grain salad once a week to have on hand for a quick lunch.

Millet is not very popular in the United States but you can find it in any health food store. It is alkaline-forming making it one of the best grains for  keep your pH in balance. It is gluten free which I love, as I keep gluten out of my diet as much as possible. It is also anti-fungal so it is a good choice if you have Candida.  Read my article with more information on millet here.

Greek Millet Salad

Gluten Free, Dairy Free, Vegan, Nut Free

4 servings

3/4 cup dry millet
1 ½ cups water
1/3 cup pitted and chopped Kalamata olives
1/3 cup capers rinsed and drained
¼ cup scallions
¾ cup chopped parsley
1 cup spinach cut into ribbons
½ cup chopped purple cabbage


4 Tb fresh lemon juice
2 Tb raw apple cider vinegar or rice vinegar
1 Tb Dijon mustard
1 Tb minced shallot
2 tsp dried oregano
¼ cup olive oil
¼- ½ tsp Celtic sea salt

Prepare the Millet

  • Rinse millet with cool water in a strainer and place in a sauté panover medium heat.  Gently stir the millet until it starts to give off a nutty aroma and the grains start jumping around.  Be sure it doesn’t burn.  If it starts to burn remove it from the heat and stir, return to the heat on a lower flame. The reason we toast the millet is so the outside of the grain will not turn to mush before the insides cook enough to lose their crunch
  • Add the 2 cups of boiling water or stock and salt.
  • Return to a boil, reduce heat and cover the pot.
  • Simmer for 25-30 minutes until all the liquid has been absorbed.
  • Turn off heat and let stand covered for 5 minutes.
  • Yields 3 cups cooked millet

Prepare the dressing

  • Put the lemon juice and vinegar into a small bowl.
  • Mix in the Dijon mustard to dissolve.
  • Add the shallot, oregano and salt. Mix to dissolve the salt
  • Whisk in the olive oil.  Set aside to allow flavors to combine

Mix the salad

  • Put the olives, capers, scallions, parsley, spinach and cabbage into a small bowl
  • Put the cooked millet into a large mixing bowl, pour the dressing on top. Mix thoroughly.
  • Add in the vegetables, mix well, taste to see if you need more salt or lemon.
  • You can serve this as it is slightly warm or refrigerate it for later.
  • This salad will keep 3 days in the refrigerator

I hope you enjoy it. Let me know how you like it!

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