I love grains and greens, so I created this delicious, nutritious and flavorful salad!
Enjoy it as a main or side dish!
Did you know that millet and quinoa are very similar?
Both are seeds, gluten-free and offer loads of fiber and magnesium – two nutrients many of us don’t get enough of. Millet doesn’t have a complete amino acid profile like quinoa does, but not to worry, I added hemp seeds to this delicious salad and BAM…..
Now you can enjoy it knowing all your bases are covered!
Makes 6 main dish servings
1 cup millet
2 cups water
1/2 white onion, chopped finely
3 tbsp coconut oil (you can also sub. avocado or sunflower oil)
10 brussel sprouts cut in quarters
2 cups packed fresh spinach
2 large bunches flat leaf parsley, chopped finely
1/3 cup dried cranberries
1/4 cup hemp seeds
1/3 cup slivered or sliced almonds (if you don’t have any, just chop up some whole almonds)
Green Tahini Dressing (recipe after salad)
- Place millet and water in a pot and bring to a boil, stirring occasionally. Simmer for 20-25 minutes being careful not to overcook it or it will turn into “polenta” or mushy grains. Strain if needed and place back in pot to the side.
- Stir fry onion in oil for 5 minutes. Add brussel sprouts and spinach and saute another 5-8 minutes.
- In a large serving bowl, place this mixture, millet, almonds, hemp seeds, cranberries and parsley and mix well.
- Pour 1/2 -3/4 cups Green Tahini dressing and mix well again. Ready to serve and enjoy!
Green Tahini Dressing
Makes about 1.5 cups
1 cup water
6 tbsp tahini
2 tbsp light/mellow brown rice miso
2 tbsp nutritional yeast
juice fresh lemon
1 tbsp apple cider vinegar
1 tsp spirulina
1 tsp dried dill
salt and pepper to taste (but taste the dressing first as the miso is salty!)
Place all ingredients in a blender and mix well. Stores in the fridge for up to 1 week.