A riff on the tabbouleh salad I love so much, served at a local Mediterranean food place,
this version is gluten-free and very colorful.
It's fresh and bright; sure to put a spring in your step.
Millet is incredibly good for you, loaded with B-vitamins and one of the few alkalizing grains.
The parsley is rich in minerals and very purifying for the kidneys. The lentils provide high-quality protein, and when combined with grains like rice or millet, a complete protein.
Limes are also alkalizing. The apricots are a source of vitamin A, an essential for the eyes.
This salad comes together very quickly. It's ideal as a clean option for lunch.
Cumin-Lime Millet Salad
1 1/2 cup millet
1/2 cup lentils, regular, brown/green
1 tablespoon cumin seeds
7 cups hot water ~ cold can be used; it'll just
take longer to come to a boil
Onion powder, garlic powder, celery seed,
rosemary, oregano, & salt - to taste
Toast the first three ingredients in a dry pan over medium heat
until deeply golden and deliciously fragrant.
Add water & spices, bring to a boil, then lower heat and
simmer, covered, until liquid is mostly absorbed.
Meanwhile, finely chop
1 cup dried apricots
1 Persian cucumber
1 bunch parsley
1 bunch green onions ~ using both green and white parts
Add chopped apricots to cooked millet mixture;
cover to let apricots plump up; remove from heat.
cover to let apricots plump up; remove from heat.
Toss the next three ingredients together in a large bowl.
Once millet mixture is cooled, add about half of it to the bowl & stir to
combine it all; you want a good millet-to-veggie ratio; half may be enough, and you can always add more.
Finally, dress the salad with
a generous drizzle of quality olive oil,
the juice of 3 limes & their zest (if using zest, grate limes over salad prior to squeezing them)
and salt & pepper to taste.
Serve with additional lime wedges and mint tea to drink. Enjoy!
** an original recipe from http://anyfig.blogspot.com **
Once millet mixture is cooled, add about half of it to the bowl & stir to
combine it all; you want a good millet-to-veggie ratio; half may be enough, and you can always add more.
Finally, dress the salad with
a generous drizzle of quality olive oil,
the juice of 3 limes & their zest (if using zest, grate limes over salad prior to squeezing them)
and salt & pepper to taste.
Serve with additional lime wedges and mint tea to drink. Enjoy!
** an original recipe from http://anyfig.blogspot.com **
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