Warm millet salad with vegetables

A hearty, make-ahead salad that can be served warm or cold.

• Prepare the Millet:

Rinse the millet, then toast it in a little oil until lightly fragrant. Add water or stock (about 2 cups liquid for 1 cup millet), bring to a boil, cover, and simmer on low until the liquid is absorbed. Let it sit covered for 5 minutes, then fluff with a fork and allow to cool.

• Sauté the Vegetables:

Heat olive oil in a skillet and sauté chopped carrots, spinach, and shallots until tender. Add minced garlic and curry powder, cooking for another 30 seconds.

• Combine and Dress:

Toss the cooked millet with the sautéed vegetables. Whisk together a dressing of your choice olive oil, lemon juice, salt, and pepper, or a simple miso-water mixture and pour over the salad.

• Add Fresh Herbs:

Stir in fresh minced cilantro or any herbs you prefer.

Ingredients

For the Millet
  • 1 cup millet
  • 2 cups water or vegetable stock
  • 1 tsp olive oil (for toasting)
  • Salt to taste
For the Vegetables
  • 1 tbsp olive oil
  • 1 medium carrot, finely chopped
  • 1 small shallot, sliced (or 2 tbsp chopped onion)
  • 1 cup spinach, roughly chopped
  • 2 cloves garlic, minced
  • ½–1 tsp curry powder
For the Dressing
  • 2 tbsp olive oil
  • 1–2 tbsp lemon juice
  • Salt & pepper to taste
    OR
  • 1 tbsp miso paste mixed with 1–2 tbsp water
To Finish
  • 2 tbsp fresh cilantro or other herbs, finely chopped