Millet & Quinoa Mediterranean Salad |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I was inspired to come up with this simple and delicious salad after making another salad, Cucumber Millet Bean Salad With Feta. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition! Ingredients:
1/2 cup millet |
1 cup water |
1/2 cup quinoa (red, white, or black) |
3/4 cup water |
1 english cucumber, diced |
1 tomato, ripe, seeds squeezed out, diced |
1 sweet pepper, seeded, diced |
1/2 red onion, sliced thin |
1 garlic clove, pressed |
200 g feta cheese, diced |
1 (10 ounce) can large white beans, drained |
1/4 teaspoon cayenne pepper (more, to taste) |
2 teaspoons dried dill (sub basil or oregano, if preferred) |
1/4 cup pine nuts |
1 lemon, juice of (zest as well, if preferred) |
1 tablespoon olive oil (optional) |
fresh ground pepper, to taste |
Directions:
1. Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
2. Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
3. Combine all ingredients and toss; chill. Enjoy!
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