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Herby Mediterranean Millet Salad
I usually use millet in place of oats when I’m making a cozy morning porridge (especially when I’m getting a little tired of oats), but it’s surprisingly great in salads too. Here, it becomes the base of a bright and hearty bowl tossed with peppery arugula, briny olives, roasted red peppers, and fresh herbs, perfect as a light main or a vibrant side for gatherings. I like to cook the millet just a touch longer than you might think so it stays tender even after it cools. It also holds up well in the fridge, making this a lovely meal prep option. If you can, wait to add the arugula until right before serving so it stays fresh and perky.Servings
Total
35 minPrep
20 minCook
15 minFree from
soy
peanut
tree nut
sesame
gluten
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