Millet & Quinoa Mediterranean Salad

Name: Millet & Quinoa Mediterranean Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 cups, 3-4 serving(s)
Ingredients: 1/2 cup millet; 1 cup water; 1/2 cup quinoa (red, white, or black); 3/4 cup water; 1 English cucumber, diced; 1 tomatoes, ripe, seeds squeezed out, diced; 1 sweet pepper, seeded, diced; 1/2 red onion, sliced thin; 1 garlic clove, pressed; 200 g feta cheese, diced; 1 (10 ounce) can large white beans, drained; 1/4 teaspoon cayenne pepper (more, to taste); 2 teaspoons dried dill (sub basil or oregano, if preferred); 1/4 cup pine nuts; 1 lemon, juice of (zest as well, if preferred); 1 tablespoon olive oil (optional); fresh ground pepper, to taste

(3)

Recipe by Katzen

I was inspired to come up with this simple and delicious salad after making another salad, recipe #399915. It's delicious and cooling - and low fat, too! The quinoa and beans add protein, making it a fantastic lunch dish. Pitted kalmatta olives would make a great addition!

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READY IN: 40mins

SERVES: 3-4

YIELD: 5 cups

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup millet
1

cup water
¹⁄₂

cup quinoa (red, white, or black)
³⁄₄

cup water
1

English cucumber, diced
1

tomatoes, ripe, seeds squeezed out, diced
1

sweet pepper, seeded, diced
¹⁄₂

red onion, sliced thin
1

garlic clove, pressed
200

g feta cheese, diced
1

(10 ounce) can large white beans, drained
¹⁄₄

teaspoon cayenne pepper (more, to taste)
2

teaspoons dried dill (sub basil or oregano, if preferred)
¹⁄₄

cup pine nuts
1

lemon, juice of (zest as well, if preferred)
1

tablespoon olive oil (optional)
fresh ground pepper, to taste

DIRECTIONS

Bring millet and 1 cup water to boil, reduce heat, and simmer for five minutes; turn off heat, cover, and let sit for 10 minutes.
Bring quinoa and 3/4 cup water to boil, reduce heat, and simmer, covered, for 12-14 minutes; fluff.
Combine all ingredients and toss; chill. Enjoy!

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