Best 2 Toasted Millet Salad Recipes

Welcome to the world of toasted millet salad, a delightful and nutritious dish that combines the nutty flavor of toasted millet with a vibrant array of fresh vegetables, herbs, and a tangy dressing. This versatile salad is not only a feast for the taste buds but also a powerhouse of essential nutrients, making it an ideal choice for health-conscious individuals.

Our collection of toasted millet salad recipes offers a variety of options to suit different preferences and dietary restrictions. From a classic toasted millet salad with a refreshing lemon-tahini dressing to a hearty roasted vegetable millet salad with a creamy avocado dressing, there's a recipe here for every occasion. Each recipe is carefully crafted to ensure a harmonious balance of flavors and textures, making every bite an explosion of taste.

For those seeking a vegan and gluten-free option, our millet salad with roasted sweet potatoes and a zesty cilantro-lime dressing is a perfect choice. With its vibrant colors and tantalizing aromas, this salad is sure to become a favorite. If you're looking for a protein-packed salad, our millet salad with black beans and a spicy chipotle dressing delivers a satisfying combination of flavors and textures.

For a twist on the classic, our toasted millet salad with roasted Brussels sprouts and a tangy honey-mustard dressing offers a delightful interplay of sweet and savory flavors. And for a refreshing summer salad, our millet salad with watermelon and feta cheese dressed with a light mint-lime vinaigrette is a perfect choice.

With its versatility and endless flavor combinations, toasted millet salad is a dish that will never cease to amaze. Explore our collection of recipes, discover your favorites, and enjoy the goodness of toasted millet in all its glory.

Here are our top 2 tried and tested recipes!

TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON

Toasted Millet Salad With Cucumber, Avocado and Lemon image

Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.

Provided by Yewande Komolafe

Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup millet or other grains, such as barley, farro, brown rice or kasha
Kosher salt
1/4 cup olive oil
1 tablespoon lemon zest plus 1/4 cup juice
1 tablespoon honey
Black pepper
1 pound English or Persian cucumbers, quartered lengthwise into 1/2-inch spears, then cut crosswise into 2-inch pieces
1 packed cup mint leaves
1/4 cup sliced almonds (optional)
1 avocado, pitted and sliced into quarters

Steps:

To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.

TOASTED MILLET SALAD

Toasted Millet Salad image

Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.

Provided by Sharon123

Categories Grains

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon olive oil, plus
2 tablespoons olive oil
1 cup millet
1/2 lb boneless skinless salmon fillet
1 teaspoon soy sauce, plus
1 tablespoon soy sauce
2 cups snow peas, trimmed
1/4 cup rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fresh ginger, grated
1 teaspoon garlic, minced
1/4 teaspoon salt
1/2 cup scallion, finely chopped
1/2 cup red bell pepper, finely chopped

Steps:

In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!

Tips:

Choose high-quality millet: Look for millet that is fresh and free of any debris.
Toast the millet before cooking: This will give it a nutty flavor and make it more digestible.
Cook the millet according to package directions: This will ensure that it is cooked properly.
Let the millet cool before using: This will help to prevent the salad from becoming too watery.
Use a variety of vegetables: This will add color, flavor, and texture to the salad.
Add some protein: Grilled chicken, tofu, or beans are all great options.
Use a light dressing: A vinaigrette or lemon-tahini dressing is a good choice.
Serve the salad immediately: This will prevent the millet from becoming soggy.

Conclusion:

Toasted millet salad is a healthy and delicious dish that can be enjoyed for lunch or dinner. It is easy to make and can be customized to your liking. With its nutty flavor and chewy texture, millet is a great alternative to rice or quinoa. So next time you are looking for a healthy and satisfying meal, give toasted millet salad a try!