March 27, 2014

Millet & Lentil Salad + Cumin & Lime

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. 
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 ** 

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