Enjoy a delicious and nutritious gluten-free millet salad, packed with flavor and healthy ingredients for a perfect meal or side dish.
Wholesome Ingredients for a Healthy Meal
Millet salad is a hearty and refreshing dish that is not only packed with flavor but also incredibly simple to prepare. It’s an excellent option for meal prepping lunches or enjoying as a light dinner. The combination of ingredients creates a delightful mix of textures and tastes, making it a satisfying meal choice. The use of millet as a base adds a nutritious element, as it is a gluten-free grain that provides essential nutrients.
The vinaigrette plays a crucial role in enhancing the salad’s flavor profile. Made from white wine vinegar, lemon juice, Dijon mustard, honey, salt, and black pepper, it adds a tangy and slightly sweet touch. The salad itself features a colorful array of ingredients, including diced red onion, English cucumber, olives, chickpeas, crumbled feta cheese, and fresh herbs like mint and parsley. This combination not only makes the dish visually appealing but also contributes to a well-rounded taste experience.
Wholesome Harmony: A Colorful Symphony of Flavors and Textures in Every Bite!
hi I’m Abby Welcome to My New York City Kitchen where today we’re making Millet salad so first quickly what is millet you can see it right here this is cooked already it is a whole grain and it is glutenfree so um if you have Celiac or you are just living a gluten-free lifestyle this is a great grain for you.
And since it’s a whole grain it does have lots of nutrients including that plant-based protein and fiber so what we’re going to do is since we are making a grain salad is we’re going to do the vinegrette part first so I have my nice big bowl here I’m going to put in our acid which today is white wine vinegar I’m going to put in some salt and.
Pepper I’m also going to put in some lemon juice which is a little bit more acid and then some Dijon and honey just to kind of liven up our vinegret a little bit and then of course the oil so I’m going to use extra virgin olive oil here and if you have looked at any of my other recipes or videos before you’ll know that I generally like to do a.
Pretty high acid to oil ratio so it is a little more acidic a little more vinegary if you would like it to be a little more smoother you can always add in more oil and I’m going to whisk this up together like so and then we’re just going to add all of our ingredients so our Millet goes in and one great thing about a grain.
Salad is that we do have the vinegret in here so over the next few days as it sits in the fridge The Leftovers are just going to become even more flavorful so we want to put in vegetables and things in here that also can handle that vinegret so we have some red onion which will do great and just really soak up that beautiful.
Vinegret we have a bunch of uh cucumber one escaped so I’m just going to mix this around like so I also want to make this vegetarian and put a little more plant-based protein in it so we have some chickpeas you can use any kind of bean you like or lentils that will also make a nice addition to this dish you don’t have to.
Uh do a recipe word for word it’s more of a guide so use what you have on hand so for example if you have bell peppers and you really like bell peppers throw those in here too adds a nice crunch all sorts of nutrients more color so I have a little fed of cheese here and then I have some olives I’ve got different colored olives here here.
I’ve left these whole you can also chop them up it is personal preference mix this in here too sometimes I do like to leave the olives whole in case you have people who don’t particularly care for olives but then they can pick them out if they want and then I love to have herbs and things like that in all of my dishes it really.
Brightens it up adds some different flavors so here I have mint and parsley we’re going to just mix that all around in here too there you go and we’re good to go you could put cherry tomatoes in here again sky is the limit whatever you like is going to taste good and with that Millet this is a wonderful wonderful.
Vegetarian lunch or a nice dinner you can also top it with some chicken or tuna piece of um salmon whatever you like if you want to bump up that protein and use some animal protein so once again I’m Abby this is my Millet salad thanks for watching and we’ll see you next time bye.
