Millet Tabbouleh
Millet, a mild-flavored grain about the size of couscous, cooks up with a firm-tender bite that makes it less prone to the clumping/mushing effect than other small grains (e.g., quinoa). Given its petite size and lovely texture, it makes the perfect base in this tabbouleh. Cooked millet, lots of chopped fresh parsley, mint, diced roma tomatoes, sliced scallions, and hemp seeds are tossed with a bright and tangy dressing made from fresh lemon juice, olive oil, minced red onion, sea salt, and black pepper. This salad keeps well for up to 4 days, so it's a great one to prepare on a Monday and enjoy for quick lunches/dinners throughout the week. I recommend serving it with a dollop of creamy hummus and crackers, pita bread, or fresh veggies!
Servings: 6
Ingredients
- ½ cup uncooked millet*
- 1 cup filtered water
- ¼ cup cold-pressed olive oil
- ¼ cup fresh lemon juice or more to taste
- 3 tablespoons minced red onion
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 4 large roma tomatoes, seeded and diced (about 3 cups)
- 4 scallions, ends trimmed and thinly sliced (white and light green parts only)
- 2 small bunches flat-leaf parsley, tough stems removed and finely chopped (about 1 ½ cups chopped)
- ¼ –½ cup very finely chopped fresh mint leaves, to taste
- ¼ cup shelled hemp seeds (optional)
Instructions
- Add the millet and water to a medium saucepan. Bring to a boil over high heat, reduce the heat to low, cover, and simmer for 10 minutes, or until most of the water is absorbed and the millet has puffed up a bit. Remove from the heat and let stand, covered, for 5 minutes, or until the remaining water is absorbed. Remove the lid and fluff with a fork.
- Meanwhile, prepare the vinaigrette. In a small spouted mixing bowl, whisk together the olive oil, lemon juice, red onion, sea salt, and black pepper until emulsified.
- In a large mixing bowl, combine the millet, tomatoes, scallions, parsley, mint, and hemp seeds (if using). Pour the vinaigrette over top and toss to coat. Taste and season with more sea salt and black pepper, if desired.
- You can enjoy it as is, but I recommend refrigerating it for at least 30 minutes to marinate and allow the flavors to meld. Keep chilled until serving.
- Leftovers will keep in the refrigerator for up to 4 days.
Notes
*If you can't find millet, I have a feeling quinoa would work as a stand-in here, but be careful not to overcook it. In fact, I'd probably lean toward undercooking it to maintain a firm-tender bite and prevent clumping.