Millet Salad

Print

Millet Salad

Ingredients

  • 1 c. millet, dry
  • 1 c. fresh pomegranate seeds ½ c. dried unsweetened cranberries
  • 1 c. broccoli sprouts
  • 1 c. golden beets, cooked and diced
  • ¼ c. fresh cilantro, finely chopped
  • 3 Tb. sunflower seeds, unsalted
  • 2 Tb. olive oil
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 lemon, juiced
  • 5 c. warm water

Instructions

  1. Rinse the millet and soak in 3 c. of warm water for 8-10 hours.

  2. Rinse again and discard soak water. 

  3. Pour 2 c. warm water into a saucepan and add the millet with ½ tsp. salt. Cook covered over medium heat for 15 minutes until millet absorbs the water and is tender.

  4. Cool the millet to room temperature and fluff. Transfer to a large bowl.

  5. In a small bowl, whisk together the olive oil, lemon juice, salt and pepper.

  6. Combine all ingredients together.

  7. Serve.