Millet Tabouleh Salad

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)


  1. 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.
  2. Stir fry onion in oil for 5 minutes.  Add brussel sprouts and spinach and saute another 5-8 minutes.
  3. In a large serving bowl, place this mixture,  millet, almonds, hemp seeds, cranberries and parsley and mix well.
  4. 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.