Hot Millet Salad

Warm, wholesome, and packed with vibrant flavors, this Hot Millet Salad is the perfect blend of nutrition and comfort. Featuring fluffy, nutty millet as the base, this hearty dish is elevated with sautéed red bell peppers, zucchini, red onion, and tender baby spinach, all brought together by a zesty homemade lemon-Dijon vinaigrette. Topped with a sprinkle of fresh parsley and optional crumbled feta, this salad is a nutrient-dense meal that’s both satisfying and versatile. Ready in just 40 minutes, it’s a delightful choice for a quick lunch, light dinner, or even a side dish at your next gathering. Gluten-free and loaded with fresh vegetables, this recipe is a beautiful balance of earthy grains and bright flavors that will keep you coming back for more!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup millet
• 2 cups water
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 cups baby spinach, chopped
• 1 red onion, finely diced
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 0.5 cup feta cheese, crumbled (optional)

Directions

Step 1

Rinse the millet under cold water and drain well.

Step 2

In a medium saucepan, combine the millet and water. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the millet absorbs the water. Remove from heat and let it sit, covered, for 5 minutes, then fluff with a fork.

Step 4

While the millet is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced red bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are tender but still crisp.

Step 6

Add the chopped baby spinach to the skillet and cook for another 2-3 minutes, stirring frequently, until the spinach wilts.

Step 7

In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, honey, salt, and black pepper to make the vinaigrette.

Step 8

In a large mixing bowl, combine the cooked millet, sautéed vegetables, and vinaigrette. Mix well to evenly coat everything.

Step 9

Garnish with fresh parsley and optional crumbled feta cheese, if using. Serve warm and enjoy!

Nutrition Facts

Serving size	1933.8 grams (1933.8g)

Amount per serving	% Daily Value*
Calories	1668

Total Fat 65.90g	84%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 6.50g
Cholesterol 107mg	36%
Sodium 4056mg	176%
Total Carbohydrate 219.80g	80%
Dietary Fiber 19.20g	69%
Total Sugars 22.90g
Protein 52.70g	105%

Vitamin D 0IU	0%
Calcium 850mg	65%
Iron 11mg	60%
Potassium 2122mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 12.5%

Carbs: 52.2%