Citrus Herb Millet Salad (Printable Version)
Fluffy millet with cucumber, cherry tomatoes and fresh herbs in lemon-orange vinaigrette - bright and gluten-free.
# Ingredient List:
→ Grains
01 - 1 cup millet
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Vegetables
04 - 1 large cucumber, diced
05 - 1/2 small red onion, finely diced
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped
→ Citrus-Herb Dressing
09 - 1/4 cup extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons fresh orange juice
12 - 1 teaspoon lemon zest
13 - 1 teaspoon orange zest
14 - 1 garlic clove, minced
15 - 1/2 teaspoon ground cumin
16 - 1/4 teaspoon black pepper
17 - 1/2 teaspoon salt, or to taste
# How to Make It:
01 - Rinse millet thoroughly under cold running water. Combine millet, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover tightly, and simmer for 15 to 20 minutes until all liquid is absorbed and grains are tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and spread on a sheet pan to cool to room temperature.
02 - In a small mixing bowl, whisk together extra-virgin olive oil, fresh lemon juice, orange juice, lemon zest, orange zest, minced garlic, ground cumin, black pepper, and salt until emulsified and well combined.
03 - In a large mixing bowl, combine the cooled millet with diced cucumber, finely diced red onion, halved cherry tomatoes, chopped fresh parsley, and chopped fresh mint.
04 - Pour the citrus-herb dressing over the salad mixture and toss gently until all ingredients are evenly coated. Taste and adjust seasoning with additional salt or pepper as needed.
05 - Allow the salad to rest for 10 minutes before serving so the flavors meld together. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The double citrus trick with both lemon and orange juice makes the dressing taste like sunshine in a bowl.
- Millet is one of the most affordable grains out there, yet most people walk right past it in the store.
02 -
- Undercooked millet has a gritty crunch that ruins the whole salad, so give it the full cooking time and check that it is truly tender.
- Tossing the salad too far ahead makes the cucumber weep and dilute the dressing, so aim to serve within two hours.
03 -
- Toast the millet in a dry pan for three minutes before adding water and it develops a nutty aroma that changes the entire character of the salad.
- Use a microplane for the zest because the fine shreds distribute flavor evenly without bitter pith sneaking in.