Summer Millet Salad

Erin McDowell

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.

15-Minute Mediterranean Couscous with Tuna and Pepperoncini


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

⅓ cup olive oil

Kosher salt and freshly ground black pepper


1. In a medium saucepan, 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 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 to taste. Reserve in an airtight container in the refrigerator until ready to serve (it will keep for up to five days).

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