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We’re not saying we’d always choose a grain salad over a green salad, though we do have a certain soft spot for them. Why? They’re hearty and comforting, but still feel healthy and don’t weigh us down. If you're tired of quinoa as a base, it's time to try millet. It's a healthy (and gluten-free) grain that cooks quickly due to its small size, and it’s the star in this recipe for summer millet salad.
Millet has a mild flavor, which makes it ideal for dressing up with a few choice ingredients. We’re using cherry tomatoes and fresh herbs because they’re in season, but you could swap in any seasonal veggie depending on the time of year. (Sweet potato or squash would be excellent in the fall.) Add some briny, salty cheese and you’re on your way to a delicious lunch…or dinner.
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