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Summer Millet Salad
Summer Grain Salad PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL

Fact: Grain salads are better than green salads any day. But you don’t have to resort to using quinoa as a base just because everyone else is doing it. Enter millet, a healthy (and gluten-free) grain that cooks quickly due to its small size. Millet has a mild flavor, which makes it ideal for dressing up with a few choice ingredients.

What to drink it with: When tomatoes and cheese are involved, go for a bottle of rosé.

Makes 6 to 8 servings
Start to Finish: 45 minutes

Ingredients

1 cup millet

2¼ cups water or vegetable broth 

4 scallions, chopped

1 pint cherry tomatoes, quartered

1¼ cups cubed Havarti cheese

1 cup parsley leaves

1 lemon, zested and juiced

cup olive oil

Salt and freshly ground black pepper

Directions

1. In a medium pot, combine the millet with the water or broth. Bring to a simmer over medium heat. Cover the pot and reduce the heat to low.

2. Simmer until the liquid is absorbed and the millet is fluffy, 12 to 15 minutes. Drain the millet in a strainer and let cool to room temperature.

3. In a large bowl, toss the cooled millet with the scallions, tomatoes, cheese, parsley and lemon zest.

4. Pour the lemon juice and olive oil over the mixture and toss to coat. Season with salt and pepper. Reserve in an airtight container in the refrigerator until ready to serve (up to five days). 

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